Ingredients
12 oz peeled and deveined shrimp
4 cups spiralized cucumber noodles (about 2 medium cucumbers)
2 tbsp soy sauce (low-sodium optional)
1 tbsp sesame oil (for marinade and dressing)
1 clove garlic, minced
1/4 cup olive oil
1/3 cup red onion, thinly sliced
3 tbsp fresh lemon juice
1 tbsp honey
1 tsp chili flakes
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
2 tsp toasted sesame seeds
Salt and black pepper to taste
Instructions
Spiralize cucumbers into noodles. Set aside.
Mix shrimp with soy sauce, 0.5 tbsp sesame oil, 0.25 tbsp olive oil, garlic, chili flakes, salt, and pepper. Let marinate for 10 minutes.
Heat a grill or skillet over medium heat. Grill shrimp 2-3 minutes per side until pink and just cooked through.
Whisk vinaigrette: Combine 0.25 tbsp sesame oil, 1 tbsp olive oil, lemon juice, honey, and a pinch of salt.
Toss cucumber noodles with half the vinaigrette, adding red onion. Divide onto plates.
Top with grilled shrimp, remaining vinaigrette, cilantro, mint, and sesame seeds. Serve chilled or at room temperature.
Notes
Use tamari instead of soy sauce for halal options.
Store dressing and raw components separately for up to 24 hours in meal prep containers.
Add avocado slices or extra herbs for creamier texture and nutrition.
For extra protein, serve with crumbled tofu or chickpeas.
- Prep Time: 15
- Cook Time: 10
- Category: High Protein Meals
- Method: Grilling/Sautéing
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 2g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 100mg