Vietnamese Caramel Shrimp with Cucumber Noodles

100g shrimp peeled and deveined
powdered stevia *short sprinkle – just a tiny bit
1 tbsp sweetner of your choice
3 tbsp water divided
1 tbsp ginger freshly grated
2 tsp garlic finely diced
1 tsp salt
1/4 cup coriander freshly chopped
1/2 tbsp green onion freshly sliced
1 Cucumber spiralized
2 tsp garlic minced
2 tbsp vinegar
1/4 tsp salt
Using a spiralizer, spiralize the cucumber.
Heat a medium pan over medium heat. Add garlic for noodles and saute 2 minutes until browned.
Add vinegar, cucumber noodles and salt for noodles. Toss to combine and cook until the noodles are
heated through. Set aside and keep warm.
In a separate medium skillet, add stevia, sweetner and 1 ½ tbsp water for shrimp. Cook until
caramelized and dark brown.
Carefully add remaining water and heat until caramel dissolves.
Remove from heat and keep warm.
In a separate small pan, add garlic and ginger for shrimp to pan over medium heat. Saute for 3 to 5
Add shrimp, caramel sauce, and salt for shrimp. Cook until the shrimp are pink all over,
approximately 2 to 3 minutes.
Top noodles with shrimp and toss to combine. Garnish with coriander and sliced green onion.

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