So, it’s confession time, folks. I have not been true to the Whole 30 Challenge that we’ve set before ourselves here in This Culinary Curiosity. I am truly ashamed.
However, I have a lot of good reasons. Starting with a wonderful family reunion packed with perogies and cabbage rolls and every good thing, and then a week visiting my sister and her family. We had plans to start Whole 30, but it did not happen. And there it is.
But! We experimented with my sister’s spiralizer and came to the conclusion that cucumber noodles are extremely delightful, especially on a hot summer’s day.
This recipe isn’t strictly Whole 30, but it’s easily adaptable by switching out the peanuts for almonds, the palm sugar for dates and leaving out the soy sauce and it’ll still be delicious.
I made this meal on the fly, so I was quite pleased on how well it turned out. It was nutty and fresh, with a touch of salt and spice and all the Thai overtones that I love so much.
Thai Shrimp and Cucumber Noodle Salad
Serves: 3 Prep: 15 min Cook: 10 min
- 1 lb frozen uncooked shrimp, peeled and tails off
- 1 Tbsp coconut oil
- 1 tsp fresh ginger, grated
- 2 cloves garlic, crushed
- 2 key limes, juice and zest for sauce and wedges for garnish
- 1 cup crushed peanuts + 1/4 cup for garnish
- 1 tsp Red Thai Curry Paste
- 1 tsp coconut sugar
- 1 Tbsp Soy Sauce
- 1 Tbsp Fish sauce
- 1 Red sweet bell pepper, cut in strips
- 1 whole cucumber, cut into noodles with a spiralizer or mandolin
- 2 – 4 leaves fresh basil chopped, for garnish
- Heat coconut oil in a frying pan, when hot, add ginger, garlic, and zest of one lime and saute briefly.
- Add shrimp and saute until shrimp begins to turn pink.
- Add peanuts, curry paste, the juice of one lime, sugar, soy sauce, and fish sauce and stir to combine. Bring to a simmer.
- When shrimp is cooked through, pour over fresh cucumber noodles and fresh red pepper and garnish with crushed peanuts, fresh basil and lime wedges.
I hope this hits the spot for you on these hot July days, my friends! Let us know what you think!