Ingredients
Equipment
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
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!
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!