Lemon-Tahini Cucumber Noodles with Shrimp

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Lemon-Tahini Cucumber Noodles with Shrimp

Lemon-Tahini Cucumber Noodles with Shrimp

Last week, I had lunch with my editor and my literary agent. We met to discuss the success of the Inspiralized cookbook (yay!) and also, to toast to the news that I became a New York Times Bestselling author!

We went to Barbounia, one of my favorite dinner restaurants (I had never been for lunch.) I was so blown away by the Chopped Salad that I had to recreate it, using the Inspiralizer!

Lemon-Tahini Cucumber Noodles with Shrimp

Barbounia is a Mediterranean restaurant in New York that always has something healthy to choose (sometimes, it’s difficult to choose there are so many options!) – you can dip cucumber slices into hummus or you can indulge in flash fried cauliflower.

The Chopped Salad is typically diced tomatoes, cucumbers and red onions with parsley, fresh mint, a lemon-tahini dressing and sumac, a spice (you can substitute paprika, if you can’t find sumac.)

Lemon-Tahini Cucumber Noodles with Shrimp

What really is the literal cherry on top is that lemon-tahini dressing – it’s creamy, smooth and so flavorful. As a nut and seed butter addict, tahini-based dressings are my jam.

Instead of using diced cucumbers, I spiralized them! I found that cucumber noodles take longer to eat and are more satisfying than the diced variety. They also look very pretty!

Lemon-Tahini Cucumber Noodles with Shrimp

I found out some other exciting news during that meeting and I can’t wait to spill the beans! Life is just so full of happiness right now, I’m trying not to blink, as not to miss a beat!

What are some of the best restaurant meals you’ve ever had?

Nutritional Information & Recipe

Weight Watchers SmartPoints*: 10 points

Inspiralized

Lemon-Tahini Cucumber Noodles with Shrimp

Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Servings: 2

Ingredients

  • For the salad:
  • 1 large English/seedless cucumber
  • 2 roma tomatoes seeded and diced
  • 3 tablespoons minced mint
  • 2 tablespoons minced parsley
  • 1/3 cup diced red onion
  • 1/3 cup pitted and halved kalamata olives
  • 1/2 teaspoon sumac or paprika
  • For the shrimp:
  • 8 large or 12 small shrimp defrosted, peeled, deveined
  • 2 teaspoons extra virgin olive oil
  • 1/2 teaspoon garlic powder or to taste
  • salt and pepper
  • For the dressing:
  • 2 tablespoons tahini
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon honey
  • 1 small garlic clove minced
  • 2 tablespoons water to thin
  • salt & pepper to taste

Instructions

  • Place all of the ingredients for the dressing into a food processor and pulse until creamy. Taste and adjust to your preference, if needed. Set aside.
  • Slice the cucumber halfway lengthwise and then spiralize it. Pat the noodles dry with paper towels and then place in a large mixing bowl, along with the tomato, mint, parsley and onion. Set aside.
  • Place a medium skillet over medium-high heat and add in the oil. Once oil heats, add in the shrimp and season with salt, pepper and garlic powder. Cook for 2 minutes, flip over and cook another 2 minutes or until shrimp are opaque and cooked through.
  • Transfer the cucumber mixture to a plate, top with dressing and then shrimp. Sprinkle over with sumac (or paprika) and enjoy.

 

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18 comments

Mary Beth says:
Sounds wonderful! Can't wait to hear your latest exciting news!!
Lianne says:
This looks and sounds amazing! Can't wait to try it!! Also, I hope you're relishing in your successes and enjoying this time before your wedding. You deserve it! :) Can't wait to see what the future has in store for you.
Cathy Ulrich says:
Hi Ali, Congratulations on reaching the NYT bestseller list! So well deserved! I found your book and our spiralizer at our local bookshop and we have been spiralizing almost every day for about a month, now. Thank your for sharing your wonderful recipes here and for writing such a great book. I tell everyone I know about it.
John M says:
This sounds amazing. Shrimp, lemon, and the juiciness of cucumbers, and summer. Ok, I'm in. Making this asap. Blessings on your wedding, BTW.
Pam says:
Congratulations on the wedding & being a NYT best seller! Continued success! Have a wonderful vacation with your new Husband.
becky says:
Ali, you never cease to amaze and inspire me!!!! Congrats making the best-seller list! Can't wait to hear more exciting news!!
Holly says:
Can't wait to try, just need to pick up some shrimp. Enjoy your wedding!
Linda says:
I stumbled across your site this week via Facebook and I am so happy I did. I have ordered your cookbook and while I await it's arrival I'm 'drooling' over the recipes online. This looks amazing so this afternoon I'm heading off to the shops to buy everything. I can't wait to try it
Kimberly says:
I made this last night for dinner and it was DELICIOUS. Thank you and congratulations on you book. I'm enjoying it immensely.
Patty says:
I made this for dinner tonight and it was incredible! There was a depth of flavor that is hard to achieve with cucumbers. I didn't even use an English cucumber because I was trying to use up surplus cucumbers from our garden so my cukes were more watery. The flavor of the salad was still savory and satisfying. This was my first time to spiralize cucumbers and it definitely improves the flavor and texture. Even my husband was impressed with this recipe. I will be making this again in the future.
[…] the cucumber. I’ve been craving lamb meatballs lately, so when Ali from Inspiralized posted this recipe I knew it was the perfect dish to serve alongside.  Creamy tahini, tart lemon and lots of salty […]
Tabatha says:
I made it last night and I forgot to buy the tomatoes, but it's ok, it was still tasty.

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