Thai Shrimp "Noodle" Bowls
Ingredients
- ½ cup chopped raw almonds
- 2 English cucumbers
- 4 large carrots
- 3 Tbsp rice wine vinegar
- 3 Tbsp coconut aminos
- 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 cooked shrimp (see Note)
Instructions
- Toast nuts in a dry skillet over medium-high heat 3 to 4 minutes or until 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 nuts.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
286
|
286
|
| Fat (g) | 11 | 11 |
| Sat. Fat (g) | 1 | 1 |
| Protein (g) | 25 | 25 |
| Carb (g) | 22 | 22 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 671 | 671 |
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
