Name: Lemon Herb Shrimp Noodles Big Salad Bowl
Prep time: 15 min
Cook time: 10 min
Total time: 30 min
Ingredients: 300 g shrimp; 150 g rice noodles; 200 g cherry tomatoes; 150 g cooked beets; 50 g fresh dill; 60 ml tahini; 30 ml olive oil; Juice of 1 lemon; to taste Salt and pepper; 30 g feta cheese (optional); 50 g mixed greens (optional)

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Lemon Herb Shrimp Noodles Big Salad Bowl

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Welcome to a delightful twist on salad! This Lemon Herb Shrimp Noodles Big Salad Bowl is a vibrant medley that combines succulent shrimp with silky noodles, colorful tomatoes, and earthy beets for texture and crunch. Finished with a touch of fresh dill and a rich drizzle of tahini, this salad is not just nutritious, but also bursting with flavor. Feel free to customize the veggies and herbs to suit your taste—cooking should be as fun as it is delicious!

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Prep Time 15

Cook Time 10

Total Time 30

Servings: 4

Course: Friends’ Night Dinner

Cuisine: Global

Calories: 420

Ingredients Equipment Method Nutrition Notes

Ingredients

300 g shrimp
150 g rice noodles
200 g cherry tomatoes
150 g cooked beets
50 g fresh dill
60 ml tahini
30 ml olive oil
Juice of 1 lemon
to taste Salt and pepper
30 g feta cheese optional
50 g mixed greens optional

Equipment

Large mixing bowl
Pot for boiling noodles
Frying pan or skillet
Chef's knife
Cutting board
Salad serving platter

Method

Begin by cooking the rice noodles according to package instructions. Once cooked, drain and rinse under cold water to stop cooking. Set aside.
In a skillet, heat olive oil over medium heat. Add the shrimp and season with salt and pepper. Cook until shrimp are pink and opaque, about 3-4 minutes.
Remove the shrimp from the skillet and let them cool slightly.
In a large mixing bowl, combine the cooked noodles, halved cherry tomatoes, diced beets, and chopped dill.
Add the cooked shrimp to the bowl. Squeeze fresh lemon juice over the mixture and drizzle with tahini. Toss gently to combine all ingredients.
Taste and adjust seasoning if necessary.
For Serving: Transfer to a serving platter or individual bowls, and garnish with feta cheese and mixed greens if desired.

Nutrition

Calories: 420kcalCarbohydrates: 45gProtein: 25gFat: 18gSodium: 520mgPotassium: 550mgFiber: 4gSugar: 3gVitamin A: 450IUVitamin C: 10mgCalcium: 90mgIron: 3mg

Notes

For a delightful twist, feel free to swap in any vegetables you have on hand, such as bell peppers or cucumbers.
If you're looking for a leaner option, consider using grilled chicken or tofu instead of shrimp.
Leftovers keep well in the fridge for up to 2 days, and can be enjoyed cold or warmed up.
Embrace the creativity—this dish is versatile, and you can always add your favorite herbs or garnishes.
Enjoy and happy cooking!

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Lemon Herb Shrimp Noodles Big Salad Bowl