Thai Shrimp and Cucumber "Noodle" Bowl
Ingredients
- 2 seedless cucumbers
- ¼ cup almond butter
- 3 Tbsp rice wine vinegar
- 3 Tbsp coconut aminos soy-free sauce
- 3 Tbsp fresh lime juice
- 2 Tbsp avocado oil
- ⅛ tsp crushed red pepper
- 1 red bell pepper, thinly sliced
- 1 carrot, peeled and grated
- 1½ lb peeled and deveined wild-caught cooked shrimp (see Note)
- ½ cup chopped raw almonds
- ¼ cup chopped fresh basil
Instructions
- Use a spiralizer to cut cucumber into long thin strands.
- Or cut cucumber lengthwise into ¼-inch-thick slices; stack 3 slices at a time, and cut into thin strips to resemble pasta.
- Combine almond butter, vinegar, coconut aminos, lime juice, oil and crushed red pepper.
- Combine cucumber noodles, red bell pepper, carrot and shrimp.
- Drizzle with dressing, and toss to coat.
- Sprinkle with chopped almonds and basil.
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