High-Protein Thai Shrimp and Shirataki Noodle Salad
Servings: 4
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Shrimp tossed with shirataki noodles, soybean sprouts, fresh cilantro, and red chili in a fish sauce, lime, zero sugar honey, and avocado oil dressing. 28g protein, 5g net carbs, 30 minutes. The clean bowl for December when you want to feel good between celebrations.
Ingredients
INGREDIENTS - SALAD:
- 1 lb cooked shrimp peeled and deveined (buy pre-cooked to save time or cook fresh)
- 2 packages 14oz each shirataki noodles, drained and rinsed well
- 1 cup fresh cilantro leaves
- 1 cup soybean sprouts rinsed
- ½ red chili finely sliced (remove seeds for less heat)
- ⅓ cup roasted salted peanuts roughly chopped
- 1 lime cut into 4 wedges for serving
INGREDIENTS - FISH SAUCE LIME DRESSING:
- ⅓ cup fresh lime juice approximately 3 limes
- ⅓ cup fish sauce nam pla or nuoc nam
- 2 tablespoon zero sugar honey https://amzn.to/3OXKsiD
- 2 tablespoon avocado oil
- 1 tablespoon grated ginger
- 1 tablespoon grated garlic
- Cilantro leaves and lime wedges For garnish
Instructions
- Prep the shirataki noodles: drain both packages into a colander and rinse very well under cold running water for at least 60 seconds. Shirataki noodles have a natural odor from the konjac root packaging liquid - thorough rinsing removes it completely. Pat dry with paper towels. Using kitchen scissors, cut the noodles several times directly in the colander to shorten them to manageable lengths.
- Dry-toast the noodles (optional but recommended): place rinsed, drained shirataki noodles in a dry skillet over medium heat for 2-3 minutes, stirring occasionally, until any remaining moisture evaporates. This step improves the texture significantly and helps the noodles absorb the dressing better. Remove from heat and let cool.
- Make the dressing: whisk together lime juice, fish sauce, zero sugar honey, and avocado oil in a bowl until the honey is fully dissolved. Taste - it should be savory, bright, and slightly sweet with the fish sauce as the backbone. It will smell strong. In the finished salad it will be perfectly balanced.
- Dress the noodles: place cooled noodles in a large bowl. Pour dressing over and toss well. Let sit 10 minutes - this rest time is what allows shirataki to absorb the flavor of the dressing.
- Add shrimp and vegetables: add shrimp, cilantro, soybean sprouts, and red chili to the dressed noodles. Toss gently to combine.
- Serve: divide into 4 bowls. Top each with chopped roasted peanuts and a lime wedge. Serve immediately or refrigerate up to 2 hours before serving.
Nutrition
Calories: 273kcal | Carbohydrates: 18g | Protein: 25g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 2217mg | Potassium: 389mg | Fiber: 2g | Sugar: 11g | Vitamin A: 511IU | Vitamin C: 15mg | Calcium: 101mg | Iron: 1mg
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