Shrimp over cucumber noodles
By Tlmazzucco
Ingredients
- 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
Details
Preparation
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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