Shrimp and Cucumber Noodle Salad with Thai Flavors
When it’s too hot to cook, grab your Spiralizer and make this Shrimp and Cucumber Noodle Salad with Thai Flavors. This salad is delicious, and it’s also low-carb, Keto, low-glycemic, gluten-free, dairy-free, and South Beach Diet friendly. Use the Spiralizer Index Page to find more Spiralizer Recipes like this one!
In Utah it’s hot, hot, hot, with temperatures frequently hovering around 100F the last few weeks, and 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, 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!
Thaw cooked shrimp overnight in the fridge and let them drain well when you’re ready to make the salad. I used two of my favorite Asian ingredients in the dressing, Chili Garlic Sauce and Red Boat Fish Sauce. (Be sure the ingredients you use are gluten-free if needed.) 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. Cut basil into thin strips (I used my herb scissors), wash basil, and spin dry in a salad spinner or dry with paper towels. Thai basil would be great in this, but I only had sweet basil.
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. I used my Spiralizer 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.
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.) Toss the dried noodles with the spicy dressing. Then toss in the shrimp and sliced basil and enjoy!
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
Grab your Spiralizer or another noodle-making gadget and make this Shrimp and Cucumber Noodle Salad with Thai Flavors.
- 1 large European cucumber or two smaller ones (European or Persian cucumbers with thinner skins are best)
- 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)
- 1 T Stevia In the Raw Granulated Sweetener, Monkfruit Sweetener, or other sweetener of your choice
2 T fresh-squeezed lime juice (I used my fresh-frozen lime juice)
2 tsp. fish sauce (preferably Red Boat Fish Sauce)
2 tsp. Chili Garlic Sauce (sold near Asian foods in most grocery stores; there are a few good brands)
1/2 tsp. salt (more or less to taste)
- Thaw cooked shrimp overnight in the fridge if frozen; then drain well in a colander placed in the sink.
- While the shrimp drain, whisk together the lime juice, sweetener, fish sauce, Chili Garlic Sauce, and salt to make the dressing.
- 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 or dry with paper towels.
- 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.)
- Then use the Spiralizer or one of the Three Ways to Make Zucchini Noodles to make the cucumber noodles.
- 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.
- Put the dried noodles into a bowl and toss with the dressing.
- Then add the drained shrimp and sliced basil and toss again.
- This is best right after it’s been made while the noodles and basil are still crisp. Enjoy!
This recipe created by Kalyn when she was having fun experimenting with the Spiralizer!All images and text ©
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 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.
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.