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Kalyn's Kitchen

Shrimp and Cucumber Noodle Salad with Thai Flavors

When it’s too hot to cook, grab your Spiralizer and make this low-carb Shrimp and Cucumber Noodle Salad with Thai Flavors.  

PIN Shrimp and Cucumber Noodle Salad to try it later!

Shrimp and Cucumber Noodle Salad with Thai Flavors found on KalynsKitchen.com

In Utah it’s hot, hot, hot, with temperatures frequently hovering around 100F the last few weeks. And there’s no doubt that kind of weather can really make you appreciate a cooling dish like this Shrimp and Cucumber Noodle Salad with Thai Flavors.

Everything about this cucumber noodle salad is perfect for hot summer weather, including the cool cucumber noodles made with the Spiralizer (affiliate link), the icy-cold thawed shrimp, and the fact that no cooking is involved. I first made this a few years ago and we loved the slightly spicy Thai flavors in this salad so much that I thought it was worth reminding you about it now that the hot days are here again; enjoy!

Check out the Spiralizer Recipes for more recipe ideas using this fun kitchen gadget. And I bet this would be a hit for a Fourth of July party if you haven’t nailed down your menu yet!


Shrimp and Cucumber Noodle Salad with Thai Flavors process shots collage

How to Make Shrimp and Cucumber Noodle Salad with Thai Flavors:

(Scroll down for complete recipe with nutritional information.)

  1. Thaw cooked shrimp overnight in the fridge and let them drain well when you’re ready to make the salad. 
  2. I used two of my favorite Asian ingredients in the dressing, Chili Garlic Sauce (affiliate link) and Red Boat Fish Sauce (affiliate link). Be sure the ingredients you use are gluten-free if needed.
  3. Whisk together lime juice, chili garlic sauce, fish sauce, sweetener of your choice, and salt to make the dressing with the sour-sweet-spicy-salty flavors that makes Thai food so good.
  4. Cut basil into thin strips (I used my herb scissors), wash basil, and spin dry in a salad spinner (affiliate link) or dry with paper towels. Thai basil would be great in this, but I only had sweet basil.
  5. Trim ends off one large European cucumber or two smaller ones and cut a slice halfway through the cucumber (so you get short noodles instead of one long one.
  6. I used my Spiralizer (affiliate link) to make cucumber noodles, but you can use any of the Three Ways to Make Zucchini Noodles I shared last summer to make the cucumber noodles, depending on what kind of spiralizing gadget you have.
  7. Once you’ve made the cucumber noodles, lay a paper towel out on the counter, spread out the noodles in a thin layer, and press another paper towel down on top of them to absorb as much of the liquid as you can.  (Don’t skip this or the salad will be watery.)
  8. Toss the dried noodles with the spicy dressing.
  9. Then toss in the shrimp and sliced basil and enjoy!

Shrimp and Cucumber Noodle Salad with Thai Flavors found on KalynsKitchen.com

More Tasty Salads with Cucumbers:

Al’s Famous Hungarian Cucumber Salad ~ Kalyn’s Kitchen
Sesame Cucumber Salad ~ Simply Recipes
Wake-Up-Your-Mouth Thai Cucumber Salad ~ Kalyn’s Kitchen
Smoky Cucumber, Radish, and Avocado Salad ~ Cookin’ Canuck
Easy Cucumber Salad with Balsamic Dressing ~ Kalyn’s Kitchen

Shrimp and Cucumber Noodle Salad with Thai Flavors found on KalynsKitchen.com

Shrimp and Cucumber Noodle Salad with Thai Flavors

Yield 3 servings
Prep Time 25 minutes
Total Time 25 minutes

Grab your Spiralizer or another noodle-making gadget and make this Shrimp and Cucumber Noodle Salad with Thai Flavors.

Ingredients

Salad Ingredients:

  • 1 large European cucumber or two smaller ones (see notes)
  • 1/2 lb. medium cooked shrimp, thawed overnight in the fridge if frozen and drained well
  • 1/2 cup thinly sliced basil or Thai basil (more or less to taste)

Dressing Ingredients:

  • 1 T Monkfruit Sweetener
  • 2 T fresh-squeezed lime juice (see notes)
  • 2 tsp. fish sauce (see notes)
  • 2 tsp. Chili Garlic Sauce (see notes)
  • 1/4 tsp. salt (more or less to taste)

Instructions

  1. Thaw cooked shrimp overnight in the fridge if frozen; then drain well in a colander placed in the sink.
  2. While the shrimp drain, whisk together the lime juice, sweetener, fish sauce, Chili Garlic Sauce, and salt to make the dressing.
  3. Cut the basil into thin strips (either with this chiffonade technique or using herb scissors like I did. Wash the basil with cold water and spin dry in a salad spinner (affiliate link) or dry with paper towels.
  4. Cut the ends off the cucumber and cut a thin slice going halfway through the cucumber so the pieces will make individual noodles and not one long noodle.(If you don’t have thinner-skinned European cucumber, I might peel some thin strips of skin off the cucumber before you make the noodles.)
  5. Then use the Spiralizer (affiliate link) or one of the Three Ways to Make Zucchini Noodles to make the cucumber noodles.
  6. Put a couple of sheets of paper towel on the counter and spread the cucumber noodles out in a thin layer; then lay more towels on top of the noodles and press down until most of the liquid from the cucumbers is absorbed by the towels.
  7. Put the dried noodles into a bowl and toss with the dressing.
  8. Then add the drained shrimp and sliced basil and toss again.
  9. This is best right after it’s been made while the noodles and basil are still crisp.  Enjoy!

Notes

European or Persian cucumbers with thinner skins are best. I used my fresh-frozen lime juice for this recipe. I first made this salad with Stevia In the Raw Granulated Sweetener, but now I'd probably use Monkfruit Sweetener. I prefer Red Boat Fish Sauce, which is gluten-free and Paleo. There are good options for Chili Garlic Sauce online if you can't find it in your store. (some links are affiliate links)

I wrote a post about Three Ways to Make Zucchini Noodles, but I love my Spiralizer for an easy method!

This recipe created by Kalyn when she was having fun experimenting with the Spiralizer!

Nutrition Information:

Yield:

3

Serving Size:

1

Amount Per Serving: Calories: 113Total Fat: 1.4gSaturated Fat: .4gTrans Fat: 0gUnsaturated Fat: .8gCholesterol: 160mgSodium: 1288mgCarbohydrates: 6.6gFiber: .6gSugar: 2.4gProtein: 18g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Shrimp and Cucumber Noodle Salad with Thai Flavors would be suitable for any phase of the South Beach Diet or most other low-carb diet plans, especially if you use an approved sweetener like Monkfruit Sweetener or Stevia Granulated Sweetener. Even if you use a more authentic Thai sweetener like coconut sugar or brown sugar, this is still a pretty low-carb dish. (Check your fish sauce and Chili Garlic Sauce for added sugar if you’re really watching your sugars.)

Find More Recipes Like This One:
Use the Spiralizer Index Page to find more recipes like this one! Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Shrimp and Cucumber Noodle Salad with Thai Flavors found on KalynsKitchen.com

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    18 Comments on “Shrimp and Cucumber Noodle Salad with Thai Flavors”

  1. Pingback: 35 Easy Keto Recipes For Meal Prep Sunday - Word to Your Mother Blog - Word To Your Mother

  2. It looks very delicious. And the combo of Cucumber Noodles Salad with the sauce is really amazing. And thanks for the lovely recipe of (Cucumber Noodle Salad with Thai Flavors).

  3. Pingback: 35 Easy Keto Recipes For Meal Prep Sunday - Word to Your Mother Blog - Word To Your Mother

  4. Yummy! Both the shrimps and the cucumber are amazing with garlic. Thank you for the recipe!

  5. Kalyn, this sounds amazing! My garden is about to be overrun with cucumbers, so I'm saving this.

  6. This is so delicious. I love this salad. Great idea. And also looking so great.

  7. May I know the name of your machine to cut cucumber?

  8. It would be the great recipe for my weekend. Thanks.

  9. Yes, please! I love cold cucumbers in hot weather, and I love spicy Thai dressing at any time. It's true what they say: hot and spicy food helps cool you down.

  10. What a delicious sounding combo! I've never used my spiralizer on a cucumber, I think I just might now 🙂