1 serving konjac spaghetti
1 cup cucumber mandolin sliced – 4.7 ounces
4 ounces large cooked shrimp – thawed pat dry
1 garlic glove pressed
1 tbsp lime juice
¼ tsp chilis
¼ tsp fresh minced ginger
1 tsp olive oil
2 tsp fresh chopped cilantro
¼ tsp sea salt
1 tsp sugar free maple syrup
In a small bowl whisk all ingredients together.
Mandolin slice cucumber into long thin strips.
Drain and rinse the konjac noodles, place in a non-stick skillet and dry over medium heat.
Place noodles in a bowl and add dressing, toss until well coated.
Lay cucumber strips on working surface, pat dry if excess water is present, lay noodles on cucumber and place 1 large shrimp on top close to one end and roll. Skewer with appetizer pick to secure.
Tip: Adjust ingredient amounts to desired amount per appetizer serving or meal.