High-Protein Cucumber Noodle Bowl with Shrimp
High-Protein Cucumber Noodle Bowl with Shrimp
Ingredients
For the Cucumber Noodles
- 3 English cucumbers, peeled and spiralized into noodles
- 1/2 teaspoon kosher salt
For the Shrimp
- 1 pound large shrimp, peeled, deveined, tails on or off
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
For the Peanut Dressing
- 1/4 cup creamy peanut butter
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce, low sodium
- 1 teaspoon sesame oil
- 1 teaspoon honey
- 1/2 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 2 tablespoons water, or more, to thin
For Assembly and Garnish
- 1/2 cup red bell pepper, thinly sliced
- 1/2 cup carrots, julienned or shredded
- 2 green onions, sliced
- 2 tablespoons chopped peanuts, for garnish
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
Prepare the cucumber noodles: Place the spiralized cucumber noodles in a colander. Sprinkle with 1/2 teaspoon of kosher salt and toss gently. Let them sit for 20-30 minutes to draw out excess water. This prevents the bowl from becoming watery.
⏱️ 30 min
- 2
While the cucumbers are draining, prepare the shrimp: In a medium bowl, toss the shrimp with olive oil, garlic powder, paprika, and black pepper until evenly coated.
⏱️ 5 min
- 3
Cook the shrimp: Heat a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, or until pink and opaque. Do not overcook. Remove from heat and set aside.
⏱️ 6 min
- 4
Make the peanut dressing: In a small bowl, whisk together the peanut butter, rice vinegar, soy sauce, sesame oil, honey, grated ginger, and minced garlic. Gradually add 2 tablespoons of water, whisking until the dressing is smooth and pourable. Add more water if needed to reach desired consistency.
⏱️ 5 min
- 5
Rinse and dry the cucumber noodles: After draining, rinse the cucumber noodles thoroughly under cold water to remove excess salt. Squeeze them very well with your hands or a clean kitchen towel to remove as much water as possible. This is a crucial step for a non-watery noodle bowl.
⏱️ 4 min - 6
Assemble the bowls: In a large mixing bowl, combine the dried cucumber noodles, cooked shrimp, sliced red bell pepper, and julienned carrots. Pour the peanut dressing over the ingredients.
⏱️ 3 min
- 7
Toss everything gently until all ingredients are well coated with the dressing. Divide the mixture among 4 serving bowls.
⏱️ 2 min
- 8
Garnish each bowl with sliced green onions, chopped peanuts, and a sprinkle of sesame seeds. Serve immediately or chill for later enjoyment.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
High-Protein Cucumber Noodle Bowl with Shrimp
For the Cucumber Noodles
- 3 English cucumbers, peeled and spiralized into noodles
- 1/2 teaspoon kosher salt
For the Shrimp
- 1 pound large shrimp, peeled, deveined, tails on or off
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
For the Peanut Dressing
- 1/4 cup creamy peanut butter
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce, low sodium
- 1 teaspoon sesame oil
- 1 teaspoon honey
- 1/2 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 2 tablespoons water, or more, to thin
For Assembly and Garnish
- 1/2 cup red bell pepper, thinly sliced
- 1/2 cup carrots, julienned or shredded
- 2 green onions, sliced
- 2 tablespoons chopped peanuts, for garnish
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
Prepare the cucumber noodles: Place the spiralized cucumber noodles in a colander. Sprinkle with 1/2 teaspoon of kosher salt and toss gently. Let them sit for 20-30 minutes to draw out excess water. This prevents the bowl from becoming watery.
⏱️ 30 min - 2
While the cucumbers are draining, prepare the shrimp: In a medium bowl, toss the shrimp with olive oil, garlic powder, paprika, and black pepper until evenly coated.
⏱️ 5 min - 3
Cook the shrimp: Heat a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, or until pink and opaque. Do not overcook. Remove from heat and set aside.
⏱️ 6 min - 4
Make the peanut dressing: In a small bowl, whisk together the peanut butter, rice vinegar, soy sauce, sesame oil, honey, grated ginger, and minced garlic. Gradually add 2 tablespoons of water, whisking until the dressing is smooth and pourable. Add more water if needed to reach desired consistency.
⏱️ 5 min - 5
Rinse and dry the cucumber noodles: After draining, rinse the cucumber noodles thoroughly under cold water to remove excess salt. Squeeze them very well with your hands or a clean kitchen towel to remove as much water as possible. This is a crucial step for a non-watery noodle bowl.
⏱️ 4 min - 6
Assemble the bowls: In a large mixing bowl, combine the dried cucumber noodles, cooked shrimp, sliced red bell pepper, and julienned carrots. Pour the peanut dressing over the ingredients.
⏱️ 3 min - 7
Toss everything gently until all ingredients are well coated with the dressing. Divide the mixture among 4 serving bowls.
⏱️ 2 min - 8
Garnish each bowl with sliced green onions, chopped peanuts, and a sprinkle of sesame seeds. Serve immediately or chill for later enjoyment.
⏱️ 1 min