After posting my dinner salad tonight, many people reached out to me asking for the recipe. Tonight, I was craving some bang bang shrimp from Bonefish but decided to make this twist on the meal for a healthier alternative. The heat mixed with the coolness of the cucumbers created the perfect balance and had us craving bite after bite. It was surprisingly sooo good. Forget Bonefish. Wait did I just say that? I take that back- but this is definitely one I will be recreating again and again. I was not planning on documenting the meal so these pictures I did take with my phone will have to do! I hope you enjoy!
2 large cucumbers
Mayonnaise- 1/2 cup
Sriracha- 4 teaspoons ( 2 teaspoons if you don’t want a lot of heat)
Sweet Chili Sauce- 2 Tablespoons
1 pound of Shrimp- sautéed with EVOO and garlic (2 cloves)
2 cloves of Garlic, minced
4 green onions- chopped
Sesame Seeds, for presentation and I like the flavor too! Sprinkle on top!
First Step: I used my spiral vegetable slicer to create the cucumber noodles. I used two large cucumbers.
First, cut the ends off the cucumber and then peel. Cut in half to make it easier- once your done put a paper towel on bottom and top of noodles to absorb as much water as possible. Again, Sorry for the pictures!
Second Step: I created the sauce the same way I create the one for my Tuna Nachos plus a ingredient:
Mayonnaise- 1/2 cup
Sriracha– 4 teaspoons ( 2 teaspoons if you don’t want a lot of heat)
Sweet Chili Sauce: 2 Tablespoons
Mix all together and set aside. ALWAYS Taste! Make the sauce according to your heat preference!
Chop the 4 green onions. Set aside.
Take the unfrozen, peeled and deveined shrimp and sauté on stove with EVOO and 2 cloves of garlic. Cook on medium high-should only take about 4 minutes to fully cook flipping to them to the other side after 2 minutes. Once cooked, chopped up the shrimp and put it in the bowl with sauce and mix together until well coated.
Third Step: Get ready to plate and eat!
Place dry cucumber noodles on plate, add shrimp and sauce mixture, sprinkle with sesame seeds and chopped green onions. Drizzle more Sriracha if needed. DIG IN! I can’t wait to make this again especially in the summer serving it chilled in the hot weather would be quite a refreshing salad to serve!