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.
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Ingredients
- 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
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Instructions
- 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.
Notes
I use this vegetable spiralizer.
Nutrition
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
