Thai Shrimp Zucchini Noodle Salad – Low-Carb and Vibrant Energy Boost

Allergens

Shrimp, Cashews (Tree Nuts)

Ingredients

• 2 medium zucchini, spiralized 8 oz raw shrimp, peeled and deveined 1 red bell pepper, thinly sliced 1/2 cup edamame, shelled 1/4 cup fresh cilantro, chopped 2 tbsp cashews, roughly chopped 2 tbsp lime juice, freshly squeezed 1 tbsp coconut aminos 1 tsp fresh ginger, minced 1 clove garlic, minced 1/2 tsp red pepper flakes (optional) Sea salt and black pepper, to taste

Instructions

1. In a large bowl, combine spiralized zucchini noodles, shrimp, bell pepper, and edamame.
2. In a separate small bowl, whisk together lime juice, coconut aminos, ginger, garlic, red pepper flakes (if using), salt, and black pepper to taste.
3. Pour the dressing over the salad ingredients and toss well to combine.
4. Let the salad sit for 10 minutes to allow flavors to meld.
5. Top with chopped cilantro and cashews before serving.

Chef’s Insight

This dish is perfect for those who want a satisfying yet low-carb meal that still delivers on flavor and nutrition. The combination of zucchini noodles, shrimp, and edamame provides a well-rounded source of protein, while the fresh herbs and citrus bring a burst of energy to your plate.

Notes

Feel free to adjust the spice level according to your preference by adding more or fewer red pepper flakes.