Cucumber Noodle Bowls with Sesame Shrimp

We’re talking about some good stuff today.

Delicious Cucumber Noodle Bowls with Sesame Shrimp. A grain free, healthy option that's full of flavor! | This Gal Cooks

When there’s food involved, there are most always good things to be said and good times to be had. Much of my life centers around food and good times. I like to eat good food, I like to have a good time and I love to enjoy good beer.

To me, good food is any food that tastes good. DUH! My loves range from juicy cheeseburgers to succulent scallops to overnight oatmeal parfaits. I try to incorporate many healthy dishes that don’t lack in the flavor department. These cucumber noodle bowls with sesame shrimp do not disappoint my taste buds!

Cucumber Noodle Bowls with Sesame Shrimp

Cucumber noodle bowls are a simple, grain free option that can be served in place of pasta or rice. Tossing the cucumber noodles with ponzu sauce and topping with sesame shrimp creates a delicious, healthy meal that can be served during lunch or dinner.

If you can get your hands on wild caught shrimp, I recommend it. The quality and flavor of wild caught shrimp cannot be replaced by farm raised shrimp.

Cucumbers are a staple in my house. I use them in smoothies, salads, appetizers and for snacking. I love that they are low in carbohydrates and rich in Vitamin A and Potassium. Making cucumber noodles and using them in place of rice and pasta will eliminate consumption of grains and gluten and save you a few calories, too. I do eat rice and pasta but lately, I’ve been replacing some grains with veggies in order to incorporate more veggies into my diet.

Don’t worry. If you’re craving a delicious bowl of pasta, I’ll be sharing a veggie packed pasta dish soon.

For now, I suggest enjoying these cucumber noodle bowls.

5.0 from 2 reviews
Cucumber Noodle Bowls with Sesame Shrimp
Prep time
Cook time
Total time
Recipe type: Main Dish
Serves: 2 servings
Shrimp Marinade
  • 1 tbsp reduced sodium tamari
  • 1 tbsp sesame oil
  • 1 tsp rice vinegar
  • ½ tbsp honey
  • 1 tsp sriracha
  • ½ pound shrimp, peeled (use wild caught, if available)
  • 1½ large cucumbers
  • Pinch salt
  • 2 tbsp ponzu sauce
  • Sesame seeds for garnish
  • Sriracha sauce for garnish
Shrimp Marinade
  1. In a mixing bowl, Whisk together the Tamari, sesame oil, rice vinegar, honey and sriracha. Place the shrimp in the bowl with the marinade and toss to coat. Cover and refrigerate up to 1 hour.
  2. Spiralize the cucumber noodles. Place in a large mixing bowl, add pinch of salt and toss to coat.
  3. Heat a skillet over medium-high heat. Lightly spray with cooking spray or add a small amount of olive oil to the pan. Add the shrimp and cook 1-2 minutes per side. Remove from the heat and sprinkle with sesame seeds, no more than 1 tbsp. Set aside.
  4. Toss the cucumber noodles with the ponzu sauce. Divide and place into serving bowls. Top with the shrimp and then drizzle with sririacha sauce, if desired.
Nutrition Information
Serving size: 1 bowl Calories: 255 Fat: 12g Saturated fat: 2g Unsaturated fat: 9g Trans fat: 0 Carbohydrates: 19g Sugar: 11g Sodium: 1556mg Fiber: 2g Protein: 20g Cholesterol: 143mg

Delicious Cucumber Noodle Bowls with Sesame Shrimp. A grain free, healthy option that's full of flavor! | This Gal Cooks

Delicious Cucumber Noodle Bowls with Sesame Shrimp. A grain free, healthy option that's full of flavor! | This Gal Cooks



  1. says

    Congrats on your new site! I can’t wait to follow along. I am getting a spiralizer soon and can’t wait to try this noodle bowl. I have a bunch of cucumbers in my garden right now waiting to be eaten!

    • Julie Murkerson says

      Ah that’s awesome that you are growing cucumbers in your garden, Ashley! The spiralizer is great and I think you will love it. Thank you for stopping by! :)

    • Julie Murkerson says

      Thank you so much, Danae! I’m so excited about this new blog, but a little scared as well. Running two blogs will be a lot of work but I love it so I know I can do it. :)

  2. Deb @ Cookingonthefrontburner says

    Congrats Julie! Will be looking forward to seeing your new recipes!

  3. says

    Love your new blog, Julie. (Loved the old one too) I cannot wait to see all the delicious and healthy food you cook up. This one is a winner. Love the ponzu sauce in the dressing.

  4. Maribel says

    This looks great! It’s been so hot here (California, Bay Area) that this sounds like a refreshing dinner. I’ve never heard of a spiralizer, what kind do you have? Can you recommend it?


    • Julie Murkerson says

      Hi Maribel, thank you so much for stopping by and for your compliment. :) I feel your pain – I live in South Florida and it’s been one hot steam bath here lately! I use the Paderno Spiralizer, which can be purchased from a variety of online retailers, including Amazon. Here’s a link (not an affiliate link) so you can check it out. If you have any other questions, please don’t hesitate to contact me! :)

      Take care!

    • Julie Murkerson says

      Cucumber noodles are great, Chrissa! I think you will like them. Thanks for the lovely compliment and for visiting. :)

  5. says

    YUM!!! Way to rock it this week!! Thank you for linking up at the Creative K Kids’ Tasty Tuesdays! I have pinned your post to our Tasty Tuesdays Pinterest Board!! I hope to see you again this week! xo!

    • Julie Murkerson says

      Thank you for the compliment and for hosting the party. Have a lovely weekend. :)

  6. Linda says

    I made this recipe for supper tonight and it was delicious!! Used the smaller noodle plate on the spiralizer, and peeled the cucumbers first, as the ones I had weren’t organic.
    I loved this! So quick and easy to make, and doesn’t leave you feeling stuffed and heavy. I will make it again and again! Thanks!.


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