Delicious Lemon Butter Shrimp served with cucumber noodles. A refreshing lunch or dinner, perfect for warm summer days. Simple, fresh ingredients. 35 Minutes. Gluten-Free. Low-Carb. Keto.
Prep Time 30 minutesminutes
Cook Time 5 minutesminutes
Total Time 35 minutesminutes
Serving Size 2servings
Ingredients
24peeled shrimp (6 per skewer)
For the Marinade:
1lemon(only the juice)
2tbspbutter(melted)
2tbspfish sauce
1/4cupcilantro(roughly chopped)
1red chili(seeded and sliced)
2garlic cloves(minced)
For the Cucumber Noodle Salad:
1cucumber(spiralized, should yield about 2-3 cups)
Dressing:
1orange(only the juice)
2tbsprice vinger
1tbspsoy sauce
1tsphoney
1/4cupscallions(sliced)
1tspsesame seeds
Instructions
Mix all the ingredients for the marinade together and pour over shrimp skewers. Marinate for at least 30 minutes.
While the shrimp marinates, mix together all the ingredients for the Orange Dressing. Toss the noodles with the dressing and keep in fridge.
When you are ready to cook the shrimp, heat up a pan and cook for no more than a minute on each side or until the shrimps are no longer translucent and have a bright red tail.
Notes
Tips and Tricks:
1. Don’t be afraid to experiment - add any other salad goodies that you like. Cherry tomatoes, olives, avocado, etc.