Ingredients

Scale

1 lb (450g) cooked shrimp, peeled and deveined
4 cups cucumber noodles (about 2 medium cucumbers)
1/4 cup lime juice (about 2 limes)
2 tbsp olive oil
2 tbsp rice vinegar
2 cloves garlic, minced
1 tbsp sesame seeds (optional)
1 tsp chili flakes (optional)
1/4 cup chopped fresh cilantro
1/4 cup chopped green onions
1 tbsp maple syrup or honey
1/4 tsp salt
1/4 tsp black pepper

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Instructions

Prepare cucumber noodles using a spiralizer or julienne peeler
In a small bowl, whisk lime juice, olive oil, rice vinegar, garlic, maple syrup, chili flakes, salt, and pepper
Add cooked shrimp and cilantro to a large bowl with cucumber noodles
Pour dressing over salad and toss to combine
Transfer to serving dishes and sprinkle with sesame seeds and green onions

Notes

Use fresh sushi noodles or peeled cucumber strips if spiralizing is not possible
Store leftovers in airtight containers for up to 24 hours
Customize with avocado, edamame, or bell peppers for added flavor

Author: Samantha Jones
Prep Time: 15
Cook Time: 5
Category: Low Calorie Meals
Method: Mixing
Cuisine: Fusion
Diet: Low Calorie

Nutrition

Serving Size: 1 bowl (about 200g)
Calories: 220
Sugar: 4g
Sodium: 180mg
Fat: 8g
Saturated Fat: 1g
Carbohydrates: 12g
Fiber: 2g
Protein: 22g
Cholesterol: 180mg