Lemon-Tahini Cucumber Noodles with Shrimp
Prep Time 20 minutes mins
Cook Time 5 minutes mins
Total Time 25 minutes mins
Servings 2
- 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
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.