Zesty Thai Shrimp And Cucumber Low-Carb Dinner

Zesty Thai shrimp and cucumber is a fresh and spicy low-carb dinner that you can enjoy. It’s not boring, and you will feel completely satisfied once you’ve tried it. Unlike boring, plain chicken breasts with broccoli and celery. This recipe is full of spices and nutrients that will help maximize whatever healthy body goals you have set out to achieve.

If you’re allergic to seafood or not a fan of it…Then you are welcome to substitute the shrimp with chickpeas, soy, chicken pieces, or any other lean protein of your choice. Often when we’re told to be mindful about our carbohydrate consumption, we assume that we need to eliminate them from our diet entirely. This is silly because it takes all the fun out of eating when you can enjoy zesty Thai shrimp dishes instead. Your new diet might soon feel like torture for the soul.

Don’t find yourself eating pieces of dry chicken and vegetables whilst dreaming of a big cheesy pizza. It’s a one-way track to disaster and rebounding. When you overly restrict yourself, almost anything you visualize looks better than what you’re subjecting yourself to. However, I know your goals are important to you, and you want to achieve them. That’s why there are ways to eat tasty food that’s still aligned with your goals.

There is always an alternative and zesty Thai shrimp might be a great place to start. It’s simple to make and easy to eat. Delicious, healthy options do exist.

Zesty Thai Shrimp Dinner Recipe

I don’t know about you, but often I find the most satisfying meals to be the ones that are a combination of hot and cold. Something about it seems to hit the spot. That’s why this recipe is so great because it’s got a perfect balance of sweet and spicy, warm and cool, crunchy and soft.

It’s a meal you can enjoy during the fall too, and you can also swap out the cucumber for zucchini noodles if you’d prefer a cozier dinner. However, this zesty Thai shrimp recipe is even easier if you use cucumber because there’s hardly any cooking required. This meal is ideal for an easy and light weeknight meal, and it’s also great to take to work for a refreshing lunch.

If you’re interested in making this for dinner, then I’d also be sure to get a vegetable spiralizer. They’re amazing for making noodles out of anything. You can use it for cucumber or zucchini noodles in place of pasta to add volume to your meals.  It’s also a must-have in any low-carb kitchen.

Fresh Ingredients Only

It doesn’t matter if you’re making a zesty Thai shrimp dinner or something else. As long as you keep your ingredients wholesome and fresh. That’s the secret to maintaining a healthy and satisfying way of life forever.

The first place to start with this recipe is to get all your ingredients together. You can start by prepping your shrimp or lean protein first and then whilst that’s cooking – get the dressing ready. You can choose if you want to opt for vegan mayo or normal. We like to use a dash of vegan mayo, olive oil, rice wine vinegar, sriracha, lime juice, salt, and pepper for the dressing.

It sounds like a lot, but it’s really quite simple. You will just need a whisk to mix up all the ingredients. Another secret to ensuring your zesty Thai shrimp dinner pops in flavor is to taste it while you’re preparing it. A chef is no chef if she or he doesn’t do a tester. 

You will notice that you can make the dressing spicier or sweeter by adding in some more chili or sriracha and honey. It’s best to add some extra olive oil to make the dressing more like a salad dressing and less thick. Besides, who doesn’t need a little olive oil in their life? It’s one of the most nutritionally dense oils you can get. Don’t be afraid to adjust the dressing as you go. Experiment with flavors a little and then set aside to allow the flavors to combine.

Preparing Zesty Thai Shrimp Noodles

This is probably the only part of this meal that will take you some extra time. Start by slicing the ends and peeling off the skin of your medium cucumber or zucchini before using your spiralizer. It’s never been easier to prepare a lower-carb dinner. If you’re not sure how to spiralize your own noodles, then just go have a look at YouTube videos because there are thousands available. This is a perfect example. Once you’ve got your veggie noodles then use paper towels to pat them dry and remove as much water as possible. The last thing you want is soggy noodles for dinner!

As for the zesty Thai shrimp, frozen packets from the local grocer do fine. Allow them to thaw under warm water for a few minutes before chopping them into bite-sized pieces. Don’t forget to top your zesty Thai shrimp salad with some thinly sliced spring onion.  You can even add extra onion to the base of the salad if you’d like and maybe even a teaspoon of tahini sauce.

Once, you’re done all that’s left is to plate the dry cucumber or warm zucchini noodles. Pour some dressing on them and then add the shrimp on top and garnish with onion. We love how fresh and easy this dinner is and with the added sriracha you’ll get a decent punch too. Zesty Thai shrimp noodles have an amazing texture and crunch and the best part is you get leftovers for tomorrow.

Zesty Thai Shrimp Noodles Ingredients

• 2 medium cucumbers or zucchinis (You’ll need to steam the zucchinis for about 3-4 minutes before using them.)
• 1 packet cooked shrimp (thawed if frozen)
• 1/2 cup vegan or normal mayonnaise
• 1/3 cup extra virgin olive oil
• 4 tbsp rice wine vinegar (sodium and sugar-free)
• 2 tbsp sriracha (less if desired)
• 1 tsp fresh lime juice
• 1/2 cup spring onions, thinly sliced
• Salt
• Pepper
• 1 tsp tahini sauce (The finishing touch)

Zesty Thai Shrimp Noodles Preparation

1. Take out a medium bowl and whisk together the mayo, olive oil, rice wine vinegar, sriracha, lime juice, salt, and pepper. Set aside the dressing.
2. Cut the ends off two medium cucumbers or zucchinis, peel some or all of the skin and use a spiralizer to create cucumber or zucchini noodles. Pat dry between paper towels to remove any excess moisture.
3. Chop the shrimp into bite-sized pieces.
4. Thinly slice the spring onion.
5. Add the shrimp, spring onions, and about 1/4 of the dressing to a small bowl; mix together.
6. Layer the cucumber or zucchini noodles on a serving dish and pour the remaining dressing on top.
7. Add the shrimp to the zesty Thai shrimp noodles and top with thinly sliced spring onions and tahini sauce.

Per serving: 420 calories, 5g total carbs, 4g net carbs, 38g fat, 18g protein (These zesty Thai shrimp noodles may vary in calorie content depending on what product you use and your portion sizes.)

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