Go Back

Lemon-Tahini Cucumber Noodles with Shrimp

Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
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.