Keto Chilled Cucumber Noodle Salad with Shrimp
A light, refreshing raw salad featuring spiralized cucumber noodles tossed with cooked shrimp, fresh basil, and a tangy lime-fish sauce dressing. The cucumber takes on a delicate pasta-like texture while staying cool and crisp. This Southeast Asian-inspired dish works perfectly as a low-carb lunch, light dinner, or elegant appetizer for warm weather entertaining. The key to success is draining both the shrimp and cucumber noodles thoroughly to prevent a watery salad, and serving immediately while textures remain crisp and basil flavor bright.
Ingredients
- 1 large European cucumber, or two smaller ones
- ½ lb medium cooked shrimp, thawed overnight if frozen, drained welltofu0.5 lb firm tofu pressed and cubedprotein_swapshellfish-freeadds soy
vegan; press to remove moisture before adding
Full guide → - ½ cup basil or Thai basil, thinly sliced, more or less to taste
- 1 T Monkfruit Sweetenerhoney0.75:1sweetness_match
reduces by 25 percent; adds floral notes
- 2 T fresh lime juice
- 2 tsp fish saucesoy sauce1:1allergen_shiftfish-freeadds glutenadds soy
note: adds wheat and soy; slight flavor difference
Full guide → - 2 tsp Chili Garlic Sauce
- ¼ tsp salt, more or less to taste
Instructions
- 1
Thaw shrimp overnight in refrigerator if frozen; drain well in colander.
- 2
Whisk lime juice, Monkfruit sweetener, fish sauce, Chili Garlic Sauce, and salt in a bowl to combine.
- 3
Wash basil and spin dry; cut into thin strips using chiffonade technique or scissors.
- 4
Trim cucumber ends and cut a shallow lengthwise slit halfway through to create individual noodle segments.
- 5
Spiralize cucumber into noodles using a spiralizer or mandoline.
- 6
Spread cucumber noodles on paper towels in a thin layer; cover with additional towels and press firmly to remove excess moisture.
- 7
Transfer dried noodles to a bowl and toss with dressing.
- 8
Add shrimp and basil; toss gently to combine.
- 9
Serve immediately while noodles and basil are crisp.
Tips
Press cucumber noodles thoroughly between paper towels to remove excess moisture; this prevents a soggy salad and allows the dressing to coat properly.
Serve immediately after tossing; the cucumber noodles and basil begin to wilt within minutes, so prepare components ahead but assemble just before eating.
Good to Know
Assemble components separately and refrigerate up to 4 hours. Store dressing in an airtight container. Keep drained shrimp and cucumber noodles separately; combine just before serving to maintain crispness.
Thaw shrimp overnight. Prepare dressing up to 2 days ahead. Spiralize cucumber and dry noodles up to 4 hours prior; store on paper towels in refrigerator. Prep basil same day.
Serve immediately in chilled bowls. Pair with crusty bread, rice, or as part of a light summer spread. Works well for meal prep when components are stored separately.
Common Mistakes
Skip the paper towel pressing step to avoid a watery, soggy salad that dilutes the dressing.
Don't let the salad sit assembled for more than a few minutes to avoid wilting basil and softening noodles.
Substitutions
Vegan Options
General Alternatives
note: adds wheat and soy; slight flavor difference
Full guide →vegan; press to remove moisture before adding
Full guide →FAQ
Can I make this salad ahead of time?
Prepare components separately and assemble just before serving. The salad is best eaten within minutes of tossing. Dressing keeps refrigerated for 2 days; shrimp and noodles up to 4 hours separately.
What if I don't have a spiralizer?
Use a mandoline slicer, julienne peeler, or vegetable ribbon peeler to create noodle-like strands. The texture will vary slightly but remain equally refreshing and delicious.
How long can I keep leftovers?
Eat immediately after assembly. Once tossed, the salad deteriorates within 30 minutes as cucumber releases water and basil wilts. Store components separately for up to 4 hours maximum.