What's This?
Serving size 4


¼ cup gluten-free tamari or soy sauce¼ cup rice vinegar2 Tbsp toasted sesame oil2 garlic cloves, minced2 Tbsp honey1 tsp Sriracha1 cup peeled, seeded, julienned cucumber1 cup peeled, julienned carrots1 cup julienned radishes2 scallions, thinly sliced1 tsp salt½ lb brown-rice spaghetti½ lb shrimp, peeled and deveined1 tsp sesame seeds (black or regular)


  1. In a large bowl, whisk together tamari, 1 tbsp vinegar, oil, garlic, honey and Sriracha. In a separate bowl, toss together cucumber, carrots, radishes, scallions, remaining 3 tbsp vinegar and salt. Let stand 10 minutes, tossing occasionally.
  2. Bring a large pot of salted water to a boil. Cook spaghetti as directed on package until al dente. During the last 2 minutes of cooking, add shrimp. Drain noodle mixture and rinse with cold water, shaking out any excess. Add noodle mixture and vegetables to bowl with tamari dressing and toss. Top with sesame seeds.

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Nutrition Facts

Provided by: SELF

Per Single Serving / Serves 4 Total

  • Calories 374
  • Total Fat 11g
  • Saturated Fat 2g
  • Total Carbohydrates 59g
  • Fiber 6g
  • Protein 15g

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Gluten Free, Shrimp, Vegetable, Carrot, Cucumber

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