Servings: 2
Calories: 275kcal
Ingredients
- 2 cucumbers peeled and spiralized into noodles (20 oz)
- 1/2 Juice of 1/2 fresh lemon
- 1 tbsp apple cider vinegar
- 1 lb fresh shrimp (weighed w/shells on), peeled (yields 11.5 oz shrimp when peeled)
- 1/4 tsp onion powder
- 1/3 cup vegetable broth divided
- 1/2 tsp hot red pepper flakes
- 2 cloves crushed garlic
- pink salt & pepper to taste
Instructions
- Spiral the cucumber and sprinkle it with the lemon juice and vinegar; toss and set aside
- Peel shrimp and toss them with the onion powder
- Sauté the peeled shrimp in the ¼ cup of the broth over medium-high heat in a frying pan or pot, flipping them to cook them through (about 3-4 minutes, depending on shrimp size)
- Remove the shrimp from the pan with tongs, leaving any remaining broth in the pan. Set aside
- Add the rest of the broth to the pan and sauté the red pepper flakes and crushed garlic, stirring until fragrant, do not burn it (about 30 seconds)
- Add the marinated cucumber spirals to the pan – stir/sauté until heated through, about 3 minutes
- Add the cooked shrimp back to the pan, toss and warm through
- Divide into two serving bowls, including broth, sprinkle with pink salt and pepper, serve hot and enjoy! Try that broth, bet you’ll like it
Nutrition
Calories: 275kcal | Carbohydrates: 9g | Protein: 48g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 572mg | Sodium: 1934mg | Potassium: 589mg | Fiber: 2g | Sugar: 5g | Vitamin A: 448IU | Vitamin C: 23mg | Calcium: 376mg | Iron: 5mg
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