Easy Cuoodles Recipe

There are people who pretend to be fit {raising my hand shamefully} and those who really truly make it a lifestyle {my sister}. The latter group inspires me to workout harder and eat better…I mean, I get my healthy-game-face ready every Sunday and then my resolve crumbles in a jar of peanut butter after a tantrum-teething-filled-Wednesday.

My sister, my own personal fitness expert, introduced me to spiral cut veggies in lieu of noodles. Since then, I have been a spiralizing machine, even my daughter’s plastic toy veggies are a little nervous. I wanted to share an easy and refreshing recipe that I adapted from here. On the domestic goddess scale I rate myself as a solid 4.9 out of 10, so when I say this is easy…you should probably whip this dinner up blindfolded so you don’t bore yourself.

 

Here is what you need {Not everything is pictured…not making fun of your intelligence, I don’t get enough sleep so I would totally glance at this and think that’s all I need}:

2 medium sized cucumbers {I found that the English ones didn’t work as nicely as the more plump variety, but that’s a personal preference}

½ lb shrimp {I used precooked for ease and I wanted to keep this a cold dish}

2 limes

salt to taste

For the sauce:

1 cup of packed cilantro leaves {trimmed and washed}

3 tbs ginger {peeled & minced}

1 jalapeno cut in half {use half for sauce and slice the rest for garnish}

3 tbs sesame oil

1 tbs soy sauce {I used Tamari Lite a gluten-free alternative}

1 tbs rice vinegar

4 tbs chicken broth

 

If you look at the original recipe, it calls for peanut butter. Unlike me, Rob is not a huge fan of PB so I omitted it here. Also they use Asian noodles, while I used cucumber and my Paderno 3-blade spiralizer. I got mine from here.

 

Here’s what you do:

Clean the cucumbers thoroughly, cut off the ends and spiralize what’s left using the blade with the smallest holes. Set it aside. You are done with your noodles. {Too easy, right?}

Cut tails off and devein shrimp, if needed.

Rinse and drain the shrimp. Then toss them with the juice of 1 lime {save the other for garnish}.

Add a little salt if you would like.

 

Take all of the ingredients for your sauce and run it through the food processor.

Your sauce is ready!

Put the noodles down {almost like a nest} and then put the shrimp on top. Drizzle with sauce. Add the sliced jalapeno and put a lime wedge on the side. Voila, dinner is served!!

With love,

S