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Shrimp over cucumber noodles


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Rate this recipe 4.4/5 (5 Votes)


  • Cucumber Noodles:
  • 2 large cucumbers, spiralized
  • Salt & pepper, to taste
  • Pesto Tahini Yogurt Sauce:
  • 1 tbps. tahini (ground sesame seeds)
  • 1/4 cup 2% plain Greek yogurt
  • 1 tsp. minced garlic, 2 cloves
  • 2 tbsp. feta cheese
  • 1 tbsp. pure lemon juice
  • 1/2 tsp. curry powder
  • Shrimp Mixture:
  • 4 oz. large wild caught shrimp, peeled & deveined
  • 4 brussels sprout, chopped
  • 1 tsp. minced garlic, 2 cloves
  • 1/4 tsp. Mrs. Dash Onion & Herb Salt-Free Seasoning
  • 4 mini bell peppers, or half bell pepper, chopped
  • 4 white mushrooms, chopped
  • 8 cherry tomatoes
  • 1 tbsp. pine nuts
  • 1/2 lemon, squeezed
  • Salt & pepper, to taste



Step 1

Place all ingredients for the sauce into a blender or processor and process until it reaches a creamy consistency. Spiralize the cucumbers and place them into a strainer. This will help the water that is naturally found in a cucumber to drain while you're cooking the shrimp.

Heat a non-stick skillet over medium heat. Once heated, spray with non-stick cooking spray and add the shrimp and remaining ingredients. Squeeze the half of a lemon over the shrimp mixture and season with Mrs. Dash and salt & pepper, if preferred. Allow to cook until the shrimp has turned pink and the peppers have softened.

Place the spiralized cucumbers into a large bowl with the sauce and toss to coat. Top with the shrimp mixture, additional feta cheese & chopped scallions, if preferred. You can always heat the cucumbers up, if you prefer. I ate them raw and they are crispy, just as a cucumber naturally is. If you would prefer them heated- you can either nook them for 30-60 seconds in the microwave or toss them into a non-stick skillet, sprayed with cooking spray, and saute them for 1-3 minutes. I cannot attest to the texture and taste, but I can't imagine it would be much different than sauteing spiralized zucchini


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