Try this Lemon-Tahini Cucumber Noodles with Shrimp recipe
- salt and pepper
- salt & pepper to taste
- 2 teaspoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon honey
- for the salad:
- for the dressing:
- 2 tablespoons tahini
- 1 small garlic clove minced
- 2 tablespoons minced parsley
- 1 large english/seedless cucumber
- 2 roma tomatoes seeded and diced
- 3 tablespoons minced mint
- 1/3 up diced red onion
- 1/3 up pitted and halved kalamata olives
- 1/2 easpoon sumac or paprika
- for the shrimp:
- 8 large or 12 small shrimp defrosted, peeled, deveined
- 1/2 teaspoon garlic powder (or to taste)
- 2 tablespoons water to thin
- Carbohydrate 7.27190999655966 g
- Cholesterol 0 mg
- Fat 10.292379995638 g
- Fiber 1.97743127198058 g
- Protein 3.06736687494254 g
- Saturated Fat 1.42939699939769 g
- Serving Size 1 1 Serving (38g)
- Sodium 139.359411458004 mg
- Sugar 5.29447872457908 g
- Trans Fat 0.424996999881876 g
- Calories 124 calories
Step-by-step
- Place all of the ingredients for the dressing into a food processor and pulse until creamy. Taste and adjust to your preference, if needed. Set aside.
- Slice the cucumber halfway lengthwise and then spiralize it. Pat the noodles dry with paper towels and then place in a large mixing bowl, along with the tomato, mint, parsley and onion. Set aside.
- Place a medium skillet over medium-high heat and add in the oil. Once oil heats, add in the shrimp and season with salt, pepper and garlic powder. Cook for 2 minutes, flip over and cook another 2 minutes or until shrimp are opaque and cooked through.
- Transfer the cucumber mixture to a plate, top with dressing and then shrimp. Sprinkle over with sumac (or paprika) and enjoy.
Patting the spiralized cucumber completely dry with paper towels prevents excess surface moisture from diluting the tahini emulsion. Raw cucumber contains high water content that releases rapidly upon contact with salt. Therefore, assemble this dish immediately before serving rather than storing components combined.
Storage and Texture Management
Cooked shrimp stored in an airtight container remain safe in the refrigerator for up to three days, but reheating them often results in rubbery protein. Consume the seafood cold or gently warm it separately at low power before adding it to the chilled salad. English cucumbers provide fewer seeds and firmer flesh than standard varieties, maintaining structural integrity longer under dense dressings. Freezing is not recommended because thawed cucumbers lose their cellular structure completely, turning limp and watery.
- Use paper towels to remove surface moisture from spiralized vegetables before mixing.
- Store dressing separately in a sealed glass jar for up to four days.
- Keep cooked shrimp refrigerated below 40 degrees Fahrenheit.
