Lemon-Tahini Cucumber Noodles with Shrimp
Try this Lemon-Tahini Cucumber Noodles with Shrimp recipe
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.
A Summery Delight: Lemon-Tahini Cucumber Noodles with Shrimp
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. But sometimes, the simplest recipes are the most satisfying. This Lemon-Tahini Cucumber Noodles with Shrimp recipe is my go-to when I need a quick, flavorful, and refreshing meal that's packed with nutrients. It's perfect for a weeknight dinner or a light lunch, and it's so adaptable – you can easily swap out ingredients based on what you have on hand or what’s in season.
The beauty of this dish lies in its simplicity. The vibrant flavors of lemon and tahini create a creamy, tangy dressing that perfectly complements the crisp cucumber noodles and juicy shrimp. The addition of fresh herbs like mint and parsley adds a burst of freshness, while the subtle sweetness of honey balances the tartness of the lemon. I often add a pinch of red pepper flakes for a little kick, but that's entirely optional depending on your spice preference. It's a complete meal in itself, offering a good balance of protein, healthy fats, and carbohydrates. The preparation is straightforward and doesn’t involve any complicated techniques, making it perfect for even the most beginner cooks.
What I love most about this recipe is its versatility. You can easily adjust it to your liking. Don't have shrimp? Grilled chicken or tofu would be delicious substitutes. Feel free to experiment with different vegetables – zucchini noodles, bell peppers, or even shredded carrots would work wonderfully. And if you're not a fan of tahini, a creamy yogurt or avocado dressing could be a great alternative. The possibilities are endless!
This recipe is more than just a meal; it's a moment of self-care. It’s a reminder to prioritize nourishing myself, both physically and mentally. The process of creating something delicious and healthy from simple ingredients is incredibly therapeutic. It’s a chance to disconnect from the daily grind and focus on something positive, something delicious, and something entirely for myself. The feeling of satisfaction after enjoying a meal I've made from scratch, knowing that I’ve fueled my body with good food, is truly priceless.
Beyond the immediate satisfaction of a healthy and delicious meal, this recipe represents a larger commitment to mindful eating and a healthy lifestyle. It's a small act of self-love that contributes to my overall well-being. And in the hustle and bustle of daily life, that's something truly special. So, I encourage you to try this Lemon-Tahini Cucumber Noodles with Shrimp recipe, and let me know how you adapt it to your own tastes and preferences. Happy cooking!
Ingredients you might need to consider:
- Fresh herbs: The freshness of mint and parsley is key to the recipe's success. If you can't find fresh herbs, dried herbs can be used as a substitute, but the flavor will be slightly different.
- Shrimp quality: Using high-quality shrimp will make a big difference in the taste of the dish. Look for shrimp that are firm, opaque, and have a fresh, slightly sweet smell.
- Tahini variations: Different brands of tahini have varying degrees of bitterness and texture. Taste your dressing and adjust the lemon juice or honey accordingly.
- Cucumber preparation: Spiralizing the cucumber is a fun way to add visual appeal and texture, but thinly sliced cucumber works just as well.
- Seasonal adjustments: This dish is easily adaptable to seasonal ingredients. For instance, you could add in roasted summer squash during the warmer months or roasted sweet potatoes during the fall.
Tips and variations:
- Spice it up: Add a pinch of red pepper flakes to the dressing for a little heat.
- Add some crunch: Toasted sesame seeds or chopped nuts would add a nice textural element to the dish.
- Make it vegan: Substitute the shrimp with pan-fried tofu or tempeh for a delicious vegan option.
- Meal prep friendly: The dressing and cucumber noodles can be prepped ahead of time and stored separately in the refrigerator until ready to assemble.
- Leftovers: This recipe makes excellent leftovers! The flavors meld beautifully when refrigerated overnight.
