You’re just a few minutes away from putting together a refreshing Cold Spicy Thai Shrimp Bowl that is perfect for meal prep, and naturally dairy & gluten-free.
Cold Spicy Thai Shrimp Bowl
Summer is just around the corner, so it is a perfect time to enjoy a cold salad for lunch or even dinner.
But I know that packing lunch every day can get monotonous and boring, so I am excited to bring to you this unique lunch dish, my Cold Spicy Thai Shrimp Bowl.
This recipe doesn’t have to be hard or complicated, all you need to do is dedicate 30 minutes to meal prepping ahead of time to have a veggie-packed lunch all week long.
The inspiration for the dish came earlier this week when I found this in the fridge:
My husband is a very talented chef, so it is no surprise to come home to new and unique things in the fridge. This week, it was fish sauce.
I was skeptical when he told me this would make a delicious Thai shrimp dish, but he was right (just don’t tell him I said that 😉 ).
And this dish couldn’t be any easier to make. If you dedicate just 30 minutes on Sunday to boil your noodles and chop your veggies then later on in the week all you will need to do is throw all of the ingredients in a bowl or meal prep container.
This dish features soba noodles, the traditional noodle of Japan, which are made entirely of buckwheat flour. Contrary to the name, buckwheat is actually not wheat at all and is, in fact, gluten-free by nature. High in protein, fiber, iron, and an important nutrient called manganese, these noodles are nutritionally superior to white pasta.
Because including veggies whenever possible is important to me, I also paired my soba noodles with an equal amount of zoodles (zucchini noodles).
Together these two ‘noodles’ make a delightfully refreshing and crunchy base for this cold salad and help to reduce the number of carbohydrates consumed in the meal while sneaking in an extra vegetable serving.
Packed with important nutrients and a good balance of protein, fat, and carbohydrates, this dish is the perfect Hashimoto’s-friendly diet recipe.
This dish is also bursting with fresh flavor from the bell pepper, onion, and carrot slices which further contribute to your overall daily veggie intake!
- 8 ounces dry soba noodles
- 1 cup warm water
- ½ cup sugar
- ¼ cup fish sauce
- ¼ cup lime juice
- 2 tablespoons Sambal Oelek red chili paste
- 2 tablespoons minced garlic
- 1 bell pepper, julienne cut 1/8” thick strips
- 2 carrots, julienne cut 1/8” thick strips
- 1 red onion, julienne cut 1/8” thick strips
- 1 zucchini, spiralized or julienne cut 1/8” thick strips
- ¼ cup scallions, green and white parts, cut 1/8” slice
- 1½ pounds cooked shrimp
- ¼ cup cashews, optional
- Cook the soba noodles according to package directions. Drain, and set aside to cool.
- In a large bowl, whisk together the water, sugar, fish sauce, lime juice, red chili paste, and minced garlic until the sugar is dissolved.
- Add the bell pepper, carrots, red onion, zucchini, the white part of the scallion and shrimp to the bowl. Toss all ingredients well to coat.
- Divide the vegetable mixture evenly among one-half of four separate, large, 2-compartment glass meal prep containers. Top with remaining green scallions and cashews.
- Fill the remaining compartment with the cooked soba noodles. Store in the refrigerator.
You can get fish sauce and Sambal Oelek red chili paste at your local oriental market. Making this for lunch? Throw all the ingredients into a to-go container & shake with Thai sauce when ready to eat.
Nutrition Information:Yield: 4 Serving Size: 1 bowl
Amount Per Serving: Calories: 445Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 359mgSodium: 940mgCarbohydrates: 52gFiber: 3gSugar: 33gProtein: 45g