Thai Cucumber-and-Carrot "Noodle" Bowls with Shrimp
Ingredients
- ½ cup chopped raw almonds
- 2 seedless cucumbers
- 4 large carrots
- 3 Tbsp rice wine vinegar
- 3 Tbsp coconut aminos soy-free sauce
- 3 Tbsp fresh lime juice
- 2 Tbsp dark sesame oil
- 2 Tbsp raw honey
- 2 tsp fish sauce
- ⅛ tsp crushed red pepper
- 1 red bell pepper, thinly sliced
- ½ cup chopped fresh basil
- ½ cup chopped fresh cilantro
- 2 lb peeled and deveined, medium-size wild-caught cooked shrimp (see Note)
Instructions
- Toast almonds in a dry skillet over medium-high heat 3 to 4 minutes or until golden and fragrant.
- Cut cucumbers and carrots 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 release excess moisture.
- Combine vinegar, coconut aminos, lime juice, oil, honey, fish sauce, and red pepper in a large bowl. Add cucumbers, carrots, bell pepper, basil, and cilantro; toss.
- Divide among 6 bowls. Top with shrimp and almonds.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
