Spicy Shrimp Cucumber Noodle Bowl
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
  • ½ lb large shrimp (about 14 shrimp) peeled. Use wild caught, if you can.
  • 2 tbsp extra virgin olive oil
  • 1 tbsp sriracha sauce
  • 1 clove garlic, minced
  • 2.5 medium cucumbers
  • pinch of salt
  • 2 tbsp ponzu sauce. Use this recipe to make your own.
  • 1 small carrot, peeled and julienned into small strips
  • ½ ripe avocado, sliced
  • 1 tbsp Blue Diamond Sriracha Almonds
  1. In a mixing bowl, whisk together the olive oil, sriracha and minced garlic. Add the shrimp and toss to coat. Set aside.
  2. Sprialize the cucumbers. Break apart the noodles into smaller strands. Place in a mixing bowl and toss with a pinch of salt. Set aside.
  3. Chop the almonds in a food processor.
  4. Heat a skillet over medium high heat. Add the shrimp and cook 1-2 minutes per side. **If using a stainless skillet, spray with cooking spray or coat with a little olive oil before adding the shrimp.
  5. Assemble the bowls. Toss the cucumber noodles with 2 tbsp of ponzu sauce. Divide the noodles between two serving bowls. Divide the shrimp, carrots and avocado between each bowl, placing them on top of the noodles. Sprinkle each bowl with ½ tbsp of the chopped almonds.
Nutrition information is approximate and was sourced via My Fitness Pal
Nutrition Information
Serving size: 1 Calories: 371 Fat: 23g Saturated fat: 3g Unsaturated fat: 15g Trans fat: 0 Carbohydrates: 21g Sugar: 11g Sodium: 753mg Fiber: 5g Protein: 27g Cholesterol: 130mg
Recipe by This Gal Cooks at https://www.thisgalcooks.com/spicy-shrimp-cucumber-noodle-bowl/