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5 from 1 vote

Lemon Butter Shrimp Skewers with Cucumber Noodle Salad

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 Time30 mins
Cook Time5 mins
Total Time35 mins
Course: Main Course
Cuisine: American, Caribbean
Servings: 2 servings
Calories: 286kcal


  • 24 peeled shrimp (6 per skewer)

For the Marinade:

  • 1 lemon (only the juice)
  • 2 tablespoon butter (melted)
  • 2 tablespoon fish sauce
  • ¼ cup cilantro (roughly chopped)
  • 1 red chili (seeded and sliced)
  • 2 garlic cloves (minced)

For the Cucumber Noodle Salad:

  • 1 cucumber (spiralized, should yield about 2-3 cups)


  • 1 orange (only the juice)
  • 2 tablespoon rice vinger
  • 1 tablespoon soy sauce
  • 1 teaspoon honey
  • ¼ cup scallions (sliced)
  • 1 teaspoon sesame seeds


  • 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.


Tips and Tricks:

1. Don’t be afraid to experiment - add any other salad goodies that you like. Cherry tomatoes, olives, avocado, etc.


Calories: 286kcal | Carbohydrates: 24g | Protein: 20g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 212mg | Sodium: 2585mg | Potassium: 633mg | Fiber: 5g | Sugar: 15g | Vitamin A: 1079IU | Vitamin C: 107mg | Calcium: 198mg | Iron: 3mg