Name: Thai Cucumber-and-Carrot "Noodle" Bowls with Shrimp
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Ingredients: 1/4 cup chopped raw almonds; 1 English cucumber; 1 large carrot; 1 1/2 Tbsp rice wine vinegar; 1 1/2 Tbsp coconut aminos; 1 1/2 Tbsp fresh lime juice; 1 Tbsp dark sesame oil; 1 Tbsp raw honey; 1 tsp fish sauce; Pinch of crushed red pepper; 1/2 red bell pepper, thinly sliced; 1/4 cup chopped fresh basil; 1/4 cup chopped fresh cilantro; 3/4 lb peeled and deveined, medium-size cooked shrimp (see Note)

Thai Cucumber-and-Carrot "Noodle" Bowls with Shrimp

25m Prep, 5m Cook, 30m Total

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Ingredients

¼ cup chopped raw almonds
1 English cucumber
1 large carrot
1½ Tbsp rice wine vinegar
1½ Tbsp coconut aminos
1½ Tbsp fresh lime juice
1 Tbsp dark sesame oil
1 Tbsp raw honey
1 tsp fish sauce
Pinch of crushed red pepper
½ red bell pepper, thinly sliced
¼ cup chopped fresh basil
¼ cup chopped fresh cilantro
¾ lb peeled and deveined, medium-size cooked shrimp (see Note)

Instructions

Toast nuts in a dry skillet over medium-high heat 3 to 4 minutes or until fragrant.
Cut cucumber and carrot lengthwise into ¼-inch-thick slices. Stack 3 slices at a time, and cut into thin strips to resemble pasta. Press cucumber between paper towels to remove excess moisture.
Combine vinegar, coconut aminos, lime juice, oil, honey, fish sauce, and crushed red pepper in a large bowl. Add cucumber, carrot, bell pepper, basil, and cilantro; toss.
Divide between 2 bowls. Top with shrimp and nuts.

Thai Cucumber-and-Carrot "Noodle" Bowls with Shrimp

Ingredients

Instructions

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