Spicy Shrimp Noodle Salad with Ginger-Lime Dressing

Loaded with a ton of fresh veggies, thin rice vermicelli noodles, and juicy shrimp, this is no girl-size salad! But the best part is the dressing that brings all those flavors together.

For a low carb option, replace the rice with Shirataki ‘rice!

Prepare all veggies, and whisk together all dressing ingredients (except almonds) until smooth. Toast almonds in a dry skillet, shaking pan often, until fragrant and golden.

Cook shrimp with oil, garlic and pepper flakes. Once cooked, set aside.Cook noodles in salted water according to package directions. Drain and set aside.

Divide noodles and veggies into 4-6 bowls, then drizzle over dressing, tossing to coat. Garnish with toasted almonds. Now pack the picnic basket, you’re ready to go!

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Keto-Friendly Recipe