Friday, April 17, 2015

Asian Ginger Shrimp with a Peanut Sauce Over Cucumber Noodles

Be prepared for me to rock your world!

1 tbsp peanut butter
1 tsp light soy sauce
3 tsp water
1 clove of minced garlic
1 dash of dry ginger
1 dash of cayenne pepper
Juice of half a lime

5 oz. cucumber spiraled
3 cherry tomatoes
1 green onion
2 mint leaves
1 large basil leaf
Small palm full of cilantro
1 oz. yellow bell pepper
(you can change up the veggies however you wish, but the mix of herbs is amazing)

4 oz. cleaned and peeled large shrimp
1 tsp. minced garlic
Dash of Cayenne pepper
1 tsp fresh ginger
Juice of half a lime

Sirracha optional to top

Spiralize your cucumber

Dice your veggies!

Combine all sauce ingredients until smooth and refridgerate
Build the salad

Add all ingredients to the shrimp minus the lime and cook until pink on both sides (about 3 minutes).  Finish off with the lime juice.

Top the salad with the shrimp

Top with the sauce and some additional herbs for color and drizzle sirracha if you wish.  I put the shrimp on here warm… Going forward I would chill them and make this a cold salad which could be made ahead and perfect for lunches on the go.


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I am a wife and Mama to three boys. I had THREE babies in 23 months and went on a mission to reclaim my health and body. By eating better and exercising I have lost 70 pounds. This is my food, and my journey mixed in with our crazy life. A better me for them!

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