Vietnamese Cucumber Noodle Salad with Lime Shrimp

Allergens

Shellfish (shrimp)

Ingredients

• 4 oz spaghetti squash, cooked
• 1/2 cucumber, thinly sliced
• 6 shrimp, peeled and deveined
• 1 lime, juiced and zested
• 1/2 cup fresh cilantro, chopped
• 1/4 cup mint leaves, chopped
• 1 tablespoon coconut aminos
• 1 teaspoon fish sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon black pepper
• Salt to taste

Instructions

1. Prepare the spaghetti squash according to package instructions. Allow it to cool, then use a fork to pull apart into strands.
2. In a small bowl, combine lime juice and zest with coconut aminos, fish sauce, sesame oil, black pepper, and salt. Mix well.
3. Heat a pan over medium heat. Cook shrimp until pink and cooked through. Add the marinade to the shrimp during cooking and stir frequently.
4. In a large bowl, combine spaghetti squash strands with cucumber slices, cilantro, and mint leaves. Toss gently.
5. Top the salad with cooked shrimp and serve immediately.

Chef’s Insight

Experiment with different herbs like basil or Thai basil to change the flavor profile of this dish.

Notes

For an extra burst of flavor, marinate the shrimp before cooking.