Q1: Can I use different types of noodles if I can't find kelp noodles?

While kelp noodles are specific to this Optavia recipe, you can substitute with zucchini noodles, shirataki noodles, or spiralized vegetable noodles to maintain a low-carb profile. These alternatives will work similarly in Step 1, where you rinse and prepare the noodles. Just ensure you drain them well and pat dry to prevent excess moisture in the salad. Keep in mind that each substitute might slightly alter the texture and nutritional profile of the original recipe.

Q2: How can I tell if the shrimp are fully cooked during Step 3?

During Step 3, when boiling shrimp, look for two key indicators of doneness: color and shape. Shrimp will turn from translucent gray to a bright pink or orange color and will curl into a loose 'C' shape when fully cooked. The cooking process takes only 2-3 minutes, so watch carefully to prevent overcooking. If using wild-caught shrimp, they're done when they reach an internal temperature of 145°F, which can be checked with a food thermometer if you're uncertain.

Q3: Are there gluten-free alternatives for the soy sauce in the dressing?

In Step 5, when preparing the dressing, you can easily replace traditional soy sauce with gluten-free tamari or coconut aminos. Both alternatives provide a similar umami flavor while being suitable for gluten-sensitive diets. Tamari is typically made with little to no wheat, and coconut aminos are completely wheat-free. When substituting, use the same measurement (likely around 1-2 tablespoons) as specified in the original recipe to maintain the dressing's balance of flavors.

Q4: How long can I store this kelp noodle shrimp salad?

According to Step 10, this salad can be refrigerated for up to 2 days. To maintain the best quality, store the salad in an airtight container in the refrigerator. The kelp noodles and vegetables might release some moisture over time, so it's best to give the salad a gentle toss before serving if it has been stored. The shrimp and vegetables will stay fresh, but the texture of the noodles might become slightly softer after the first day.

Kelp Noodle Shrimp Salad

This Kelp Noodle Shrimp Salad brings the refreshing flavors of the ocean to your Optavia Lean & Green meal plan. Kelp noodles, made from seaweed, are virtually calorie-free and provide a satisfying noodle-like texture without the carbohydrates of traditional pasta. Combined with protein-rich wild-caught shrimp, crisp cucumber, and vibrant vegetables, this salad delivers a complete meal that's both nutritious and incredibly light.

The sesame-ginger dressing ties everything together with bright, Asian-inspired flavors that make this salad feel like a restaurant-quality dish. The dressing is carefully crafted to be low in calories while still delivering bold taste through fresh ginger, rice vinegar, and a hint of sesame oil. Every bite offers a delightful contrast of textures—from the crunchy kelp noodles and cucumber to the tender, succulent shrimp.

Perfect for meal prep or a quick lunch, this salad can be assembled in under 30 minutes and stays fresh in the refrigerator for up to two days. The kelp noodles won't get soggy like regular pasta, making this an ideal make-ahead option for busy weekdays. Whether you're following the Optavia program or simply looking for a light, satisfying meal that supports your weight management goals, this ocean-inspired salad delivers on both flavor and nutrition.

With only around 200 calories per generous serving and over 30 grams of protein, this dish exemplifies how healthy eating doesn't mean sacrificing taste or satisfaction. The combination of lean protein, non-starchy vegetables, and virtually zero-calorie noodles creates a meal that's as nourishing as it is delicious.

Mia

Recipe Author: Welcome to Mia's Kitchen, where every recipe is plant-forward, anti-inflammatory, and full of flavor. Her meals make it easy to eat well, support gut health, and enjoy balanced, wholesome cooking at home.

Nutrition

20 minutes

None servings

198 calories

Fat 4.50g

Carbs 8.00g

Protein 32.00g

Ingredients

12 oz	kelp noodles, rinsed and drained
12 oz	wild-caught shrimp, peeled and deveined
1 medium	cucumber, julienned or spiralized
1/2 cup	red bell pepper, thinly sliced
2 whole	scallions, thinly sliced
1/4 cup	fresh cilantro, chopped
1 tsp	sesame seeds, toasted (optional)
2 tbsp	rice vinegar
1 tbsp	fresh ginger, grated
1 tsp	sesame oil
1 tbsp	low-sodium soy sauce
1 clove	garlic, minced
1 tbsp	lime juice, freshly squeezed
1 tbsp	water
1/4 tsp	salt
1/4 tsp	black pepper, freshly ground

Equipment

Whisk

measuring spoons

measuring cups

paper towels

large mixing bowl

colander

knife and cutting board

spiralizer

medium pot

grater or microplane

small bowl for dressing

bowl with ice water

Anti-Inflammatory Diet

Supports anti-inflammatory principles with omega-rich shrimp, anti-inflammatory ingredients like ginger and sesame oil, and abundant vegetables that provide antioxidants and phytonutrients.

Clean Eating

Exemplifies clean eating with whole, minimally processed ingredients like wild-caught shrimp, fresh vegetables, and simple, natural seasonings that avoid artificial additives.

Ketogenic Diet

Ideal for keto with extremely low carb content from kelp noodles, high healthy fat from sesame oil, and moderate protein from shrimp. The recipe contains virtually zero net carbs and emphasizes low-carb vegetables like cucumber and bell peppers.

Low-Carb Diet

Perfect low-carb option with kelp noodles replacing traditional high-carb pasta, featuring lean protein from shrimp and non-starchy vegetables that keep net carbohydrates minimal.

Optavia

Perfectly aligned with Optavia's Lean & Green meal plan, featuring lean protein from shrimp, abundant non-starchy vegetables, and a light, portion-controlled preparation that supports weight management goals.

Instructions

Rinse the kelp noodles thoroughly under cold running water for 2-3 minutes to remove any briny flavor. Drain well and set aside in a large mixing bowl.

3 min

5 min

Bring a medium pot of salted water to a boil over high heat.

3 min

Add the shrimp to the boiling water and cook for 2-3 minutes until they turn pink and opaque. Remove with a slotted spoon and transfer to a bowl of ice water to stop cooking.

Drain the cooked shrimp and immediately transfer to a bowl of ice water to stop the cooking process. Let cool for 2 minutes, then drain and pat dry with paper towels.

3 min

While the shrimp cools, prepare the dressing by whisking together rice vinegar, grated ginger, sesame oil, soy sauce, minced garlic, lime juice, and water in a small bowl until well combined.

2 min

Add the julienned cucumber, sliced red bell pepper, and sliced scallions to the bowl with the kelp noodles.

Add the cooled shrimp to the bowl with the vegetables and kelp noodles.

Pour the sesame-ginger dressing over the salad and toss everything together gently but thoroughly, ensuring all ingredients are evenly coated with the dressing.

1 min

Season with salt and freshly ground black pepper to taste, adjusting as needed.

Divide the salad between two serving bowls. Garnish with fresh chopped cilantro and toasted sesame seeds if using. Serve immediately or refrigerate for up to 2 days.

1 min

Kelp Noodle Shrimp Salad

Nutrition

Ingredients

Equipment

On Diet

Anti-Inflammatory Diet

Clean Eating

Ketogenic Diet

Low-Carb Diet

Optavia

Instructions

Frequently Asked Questions

Q1: Can I use different types of noodles if I can't find kelp noodles?

Q2: How can I tell if the shrimp are fully cooked during Step 3?

Q3: Are there gluten-free alternatives for the soy sauce in the dressing?

Q4: How long can I store this kelp noodle shrimp salad?