Spicy Sriracha Shrimp Salad

I don’t know about you all, but this summer heat makes me crave cold dishes that don’t require me to turn on the oven or stove.  I decided to create an easy summer salad recipe with no cooking required.  It is perfect as an easy and light weeknight meal or would be great to take to work for a refreshing lunch.  This recipe uses my favorite Spiralizer to make cucumber noodles in place of pasta to bulk up the dish – a must have in any low carb kitchen!

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I grabbed all the ingredients shown above and began to put together the salad recipe.

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First I made the dressing by adding the mayo, olive oil, rice wine vinegar, sriracha, lime juice, salt and pepper into a medium bowl.

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I used a small whisk to incorporate all the ingredients together.  It’s important to taste your dressing at this point – you may want to add more sriracha or salt and pepper.  I also added another dash of olive oil to make it more like a salad dressing and less thick.  Adjust the amounts to your preference and set aside to let the flavors mix together.

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Next I sliced off the ends and peeled two medium cucumbers before using my Paderno Spiral Vegetable Slicer to make cucumber noodles.  This gadget makes it so easy to enjoy noodle-like dishes without the high carb consequences.  If you don’t want to invest in the Paderno, you can also buy a smaller handheld tool that works the same way.  There are several YouTube videos that show how to use the Spiralizer for a variety of fruits and vegetables.  Once the cucumbers were spiralized, I used paper towels to pat them dry and remove as much water as possible – this is an important step!

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I purchased frozen, fully cooked shrimp and thawed them under warm water for a few minutes before roughly chopping them into bite-sized pieces as shown above.

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Finally, I thinly sliced the green onion tops as well as a few slices of white off the bottom.  I added the shrimp and white ends of the onion to a small bowl and poured some of the dressing over top before gently mixing them together.  I plated the dry cucumber noodles, poured some dressing on them and then added the dressed shrimp on top before garnishing with the green onion tops.  This dish is so easy to put together and tastes so refreshing in these hot summer months.  The sriracha in the dressing packs a nice punch while the onions and cucumbers bring the perfect amount of crunch and texture to this dish.  I love serving it cold and leftovers are great the next day once the flavors have had time to marinate fully.  What easy salads do you love to make?  Let me know in the comments below!

Spicy Sriracha Shrimp Salad

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 4

Serving Size: 1

Spicy Sriracha Shrimp Salad

Ingredients

  • 2 medium cucumbers
  • 3/4lb cooked shrimp (thawed if frozen)
  • 1/2c mayo
  • 1/3c extra virgin olive oil
  • 4tblsp rice wine vinegar (sodium and sugar free)
  • 2tblsp sriracha (less if desired)
  • 1tsp fresh lime juice
  • 1/4c green onions, thinkly sliced
  • Salt
  • Pepper

Instructions

  1. Use a whisk to mix together mayo, olive oil, rice wine vinegar, sriracha, lime juice, salt and pepper in a bowl; set aside dressing.
  2. Cut the ends off two medium cucumbers, peel some or all of the skin and use a spiralizer to create cucumber noodles. Pat dry between paper towels to remove any excess moisture.
  3. Chop the shrimp into bite-sized pieces.
  4. Thinly slice both the green tops and white bottoms.
  5. Add the shrimp, white onions and about 1/4 of the dressing to a small bowl; mix together.
  6. Layer the cucumber noodles on a serving dish and pour remaining dressing on top.
  7. Add the shrimp to the cucumbers; top with thinly sliced green onions for garnish.

Nutrtional Information

Per serving: 420 calories, 5g total carbs, 4g net carbs, 38g fat, 18g protein (Note: Please remember these numbers are based on the brands I used and may vary slightly with other brands.)

http://www.butterisnotacarb.com/spicy-sriracha-shrimp-salad/

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6 Comments

  1. Cathy

    This is delicious! The flavors go so well together and just enough heat from the sriracha I am eating it right now! And it is in the dead of winter and 20 degrees outside, but still delicious. Not having a spiralizer (which I am going to purchase asap) – I cut the cucumber into super thin strips with a knife, and spread onto paper towels, I also chopped up a little left over red cabbage into it, which went very well. Thank you so much for this – my taste buds are exploding!

    • Yum! Sounds great, Cathy! Glad you are enjoying the salad even in the cold weather. I agree, it’s refreshing and delicious, and I hope you enjoy your spiralizer when you purchase it!

  2. Cecilia Bedin

    This salad is soooo perfect! I loved the crunchiness of the cucumber and the sauce. I’ll use the Spirator more often now. Kisses from Brazil

    • Admittedly I don’t know much about Atkins specifics – is there no dairy allowed at all? Can you have Greek yogurt? Not sure this recipe would work without something like mayo or Greek yogurt, but yogurt has more carbs.

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