Spicy Shrimp Cucumber Noodle Bowl
Thank you Blue Diamond Almonds for sponsoring this post.
The inspiration for this recipe comes from the California sushi roll. Typically, the California roll is made with Kani, or imitation crab. I didn’t want any of that going on in this cucumber noodle bowl so I turned to shrimp. Which worked out well, considering the grocery store I shop at had wild caught shrimp on sale. WIN!
When I order sushi, sometimes I order a roll that is topped with “crunch” which is usually Japenese panko. I wanted to give my cucumber noodle bowl a little crunch so I turned to the complimentary Sriracha Almonds that I received from Blue Diamond Almonds. Perfect, I thought. I’ll chop some of those almonds in my food processor and sprinkle them on top of the cucumber noodle bowl. Blue Diamond Almonds make a variety of almond flavors, one of their newest flavors is the Sriracha flavor. These almonds are perfect for snacking, especially if you’re a fan of sriracha and all things spicy like I am.
Spicy Shrimp Cucumber Noodle Bowls
The shrimp is tossed in a marinade made using sriracha sauce, olive oil and fresh garlic. The shrimp is cooked on a skillet, 1-2 minutes per side.
To make cucumber noodles, you’ll need a spiralizer or a julienne peeler. I use this spiralizer but I’ve also used this julienne peeler to make noodles. used it to make the shredded carrots used in this recipe. The cucumber noodles are tossed with homemade ponzu sauce. You can used store-bought ponzu but why not make it? It’s easy to make.
To assemble the bowls, place the noodles in two bowls and then top with cooked shrimp, shredded carrots, sliced avocado and chopped Sriracha Almonds. Nutrition information is approximate and was sourced via My Fitness Pal
Spicy Shrimp Cucumber Noodle Bowl
Amount Per Serving: Calories: 371 Total Fat: 23g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 130mg Sodium: 753mg Carbohydrates: 21g Fiber: 5g Sugar: 11g Protein: 27g
Nutrition information is approximate and was sourced via My Fitness Pal
This post was sponsored by and compensated for by Blue Diamond Almonds. All opinions, photos, recipe and content are my own.
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I wish I had this bowl for lunch! I have been wanting to try the sriracha almonds. I love the kick of spice they add to the shrimp, cucumber and other flavors!
The sriracha almonds are great. I think you would like them, Ashley!
Love the contrast of the spicy flavors with the creamy avo and cooling cucumber!
Glad you like it, Medha! It’s a great combo.
What an awesome idea! I love the idea of an inside out sushi roll! I will be making this asap!
Thanks Kelley! Hope you enjoy them!
I love the sound of everything in this noodle bowl! It looks so colorful and pretty. The sriracha almonds are so so good and what a great idea to add them in here!
This is just gorgeous!! Pictures so inviting and of course the spicy shrimp too :)
Aww thanks so much, Zainab! The shrimp was da bomb. I used wild caught (haven’t bought that ever, maybe) because it was on sale. WOW. What a different in the taste of the shrimp. And of course, spicy spicy + yum yum. :)
Love this! I have these almonds, too and I LOVE the way you used them – so creative!
Thank you, Rachel!
Oh yum! This looks delicious!!!