This Cucumber Noodles with Garlic Shrimp recipe is a simple, delicious, and healthy meal, ready in less than 15 min. Perfect weeknight meal.
Hey… Summer is not over yet!
I’m trying to take advantage here of what’s left of summer as I feel it’s quickly ending.
Even though a part of me is super ready to receive fall, the other part is not quite ready yet! The truth. I will miss the sunny and beautiful light-filled days, the pool, fresh corn, peaches, zucchinis, etc. Oh, how I’m going to miss summer.
The other day I was at Costco and saw these delicious and giant shrimp. Actually, they are called prawns. I just couldn’t help myself. My husband is not a big fan of any seafood in general. The prize was pretty decent and I can cook 2 or 3 meals with them so I still bought them. My first thought was: what a great idea to use this shrimp with my yummy cucumber noodles.
My daughter Andrea is obsessed with cucumber noodles!
Since I bought my spiralizer, every time she comes home, she brings a cucumber hahaha. No joke. Seriously, It’s one of the best kitchen gadgets of all time so if you don’t have one, you probably should run out and get one.
Back to the recipe.
Cucumber Noodles + Shrimp it is!
My favorite way to cook shrimp, or prawns, in this case, is with garlic. Yes, tons of garlic. It remains me Venezuelan “Tascas” (taverns) where you can eat all kind of tapas. In Spanish, we called them “Camarones al Ajillo” – Garlic Shrimp. The secret is to add a lot of garlic and parsley, and a touch of wine.
- 1 English cucumber (a.k.a. hot house cucumber)
- 1/2 cup of olive oil
- 6-8 cloves garlic, peeled and very finely chopped
- 1 lb shrimp, peeled and deveined
- Salt and pepper to taste
- 1/4 cup white wine
- 1/4 cup parsley, finely chopped
- Spiralize the cucumber. Cut it into smaller strands if they are too long. Set Aside
- Heat the olive oil in a large skillet over medium heat. Add garlic and saute for 2 minutes. Stirring constantly to prevent burning.
- Add in shrimps and season with salt and pepper to taste. Cook on one side until they turn pink. Add the wine and parsley, and flip the shrimp over, and cook until pink and wine is reduced; about 2 more minutes.
- Mix in the cucumbers and toss to combine. Sprinkle with more parsley, if desired.
- Serve immediately.
If you want to add a little kick add red pepper flakes to taste.
This is the Spiralizer I have.
If you make this recipe, be sure to snap a photo and hashtag it #MommysHomeCooking. I’d love to see what you cook!