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Shrimp Mango Cucumber Noodles

Who says the spiralizer is just for zucchini? Spiralize cucumbers in this shrimp mango cucumber noodles recipe. It only takes 15 minutes to make and it's popping with flavor! Gluten-free and dairy-free. 
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 201kcal
Author: Megan


  • 1 lb shrimp peeled and deveined
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tbsp olive oil or avocado oil
  • 1 clove garlic minced
  • 3-4 cucumbers
  • 1/4 cup fresh lime juice
  • 1/4 cup cilantro chopped
  • 1 cup mango diced
  • pinch of cayenne pepper


  • Season shrimp with salt and pepper. Preheat oil in a skillet over medium high heat. Add the shrimp and minced garlic to the pan and cook for 2-3 minutes on each side, until the shrimp is pink. Set aside.
  • While the shrimp is cooking, cut the cucumber into long strips using a spiralizer or you can attempt to use a vegetable peeler. Toss the cucumber with the cooked shrimp, fresh lime juice, cilantro, and diced mango. Garnish each dish with a pinch of cayenne pepper.



Calories: 201kcal | Carbohydrates: 12g | Protein: 24g | Fat: 5g | Cholesterol: 285mg | Sodium: 1177mg | Potassium: 483mg | Fiber: 2g | Sugar: 9g | Vitamin A: 675IU | Vitamin C: 31.9mg | Calcium: 200mg | Iron: 3mg