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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
Just because you have to pack your lunch for work doesn’t mean your meal needs to be dull and boring! Spend 30 minutes on meal preparation over the weekend to enjoy this protein and veggie packed Cold Spicy Thai Shrimp bowl all week long.
This dish is sweet with a little bit of heat nested on top of a zoodle and soba noodle bed of ‘pasta’, making this dish completely gluten-free and 100% delicious!
This month’s theme is all about addressing the dreaded question: what shall I pack for lunch? Packing lunch every day can get monotonous and boring, so I am excited 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! Summer is just around the corner, so it is a perfect time to enjoy a cold salad for lunch or even dinner.
The inspiration for 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 Tupperware 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 amount of carbohydrates consumed in the meal while sneaking in an extra vegetable serving. This dish is also bursting with flavor from the bell pepper, onion, and carrot slices which further contribute to your daily veggie intake!
Spicy Thai Sauce
- 1/4 cup fish sauce
- 2 tablespoons Sambal Oelek red chili paste
- 1/4 cup fresh squeezed lime juice
- 2 tablespoons minced garlic
- 1/2 cup sugar
- 1 cup warm water
Cold Shrimp Bowl
- 1 pack of soba noodles
- 1 bell pepper, cut into julienne strips
- 2 carrots, cut into julienne strips
- 1 red onion, very thinly sliced
- 1 zucchini, spiralized
- 1.5 pounds cooked shrimp, thawed if frozen
- 1/4 cup cashews, crushed
- 1/4 cup scallions, chopped
- Ideally, you would prep your Spicy Thai sauce a few days ahead of time to let the flavors marinate, but if that's not an option, that's okay too.
- Combine all ingredients for the spicy Thai sauce in a mason jar. Secure the top and shake vigorously for 2 minutes. You want to ensure the sugar is completely dissolved.
- Bring a large pot of water to a boil. Cook the soba noodles according to the package directions. Drain and cool.
- While the noodles are cooking, cut your bell pepper, carrots, onion and spiralize or cut your zucchini.
- If you're meal prepping, you can just store the ingredients in the fridge, including the noodles until you're ready to put everything together.
- When ready to eat, combine the soba noodles with the zoodles and add the vegetables and shrimp in a large bowl.
- Add a 1/4 cup of the spicy Thai sauce and toss well.
- Garnish with scallions and chopped cashews.
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: 445 Total Fat: 7g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 359mg Sodium: 940mg Carbohydrates: 52g Fiber: 3g Sugar: 33g Protein: 45g
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Welcome! I’m Emily Kyle, a nationally recognized media registered dietitian nutritionist & holistic cannabis practitioner providing holistic health care for those living with autoimmune and inflammatory conditions. To help you, I offer food sensitivity testing, cannabis education, and this blog which provides free resources including anti-inflammatory recipes, holistic health, wellness and nutrition related articles, and evidence-based cannabis education.