Crispy Shrimp and Cucumber Stir-Fry Recipe
#ShrimpCucumberStirFry #CucumberShrimpDish #EasyCucumberRecipe #ShrimpStirFryMethod
Discover a delightful recipe that combines the antioxidant-rich shrimp, packed with astaxanthin and high-quality protein, with low-calorie, nutrient-dense cucumbers. This stir-fry masterfully balances the refreshing crunch of cucumber with the plump, savory texture of shrimp, creating a dish that’s as visually appealing as it is delicious. Learn how to make this wonderful ‘Shrimp and Cucumber Stir-Fry’ at home, a perfect addition to your healthy meal repertoire.
Ingredients- 4 cucumbers
- 2 Tbsp coarse salt (for salting cucumbers)
- 300g shrimp (peeled and deveined)
- 2 Tbsp cooking wine (to remove shrimp odor)
- 2 Tbsp minced garlic
- 2 Tbsp fish sauce (or soy sauce)
- Pinch of black pepper
- 1 Tbsp cooking oil (for stir-frying)
- 1 Tbsp sesame oil (for finishing)
- 1 Tbsp toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
Start by preparing 4 cucumbers and 2 tablespoons of coarse salt. The coarse salt is crucial for drawing out moisture, ensuring a delightfully crisp texture.
Step 2
After washing the cucumbers, sprinkle them evenly with the 2 tablespoons of coarse salt. Then, gently rub the entire surface of each cucumber with your palms to help the salt penetrate.
Step 3
Ensure you rub the salt thoroughly into the bumpy parts of the cucumber skin, especially between the ridges. This step helps to reduce any bitterness and effectively removes excess water.
Step 4
Once all cucumbers have been rubbed with salt, rinse them thoroughly under running water to wash away any remaining salt. You’ll notice the cucumbers feel firmer and ready to be crisper.
Step 5
Trim off the stem and blossom ends of the washed cucumbers. These parts can sometimes detract from the overall texture, so it’s best to remove them cleanly.
Step 6
Slice the prepared cucumbers into rounds, approximately 1 cm (about 0.4 inches) thick. Slicing them too thinly might cause them to break apart during stir-frying, so aim for a consistent, moderate thickness.
Step 7
Rinse the peeled and deveined shrimp under cold water and drain them well. To eliminate any fishy odor, sprinkle the shrimp with 2 tablespoons of cooking wine and let them marinate. This step enhances the shrimp’s flavor.
Step 8
Meanwhile, thaw 2 tablespoons of chopped red chili (if frozen) and prepare 2 tablespoons of minced garlic. With all ingredients prepped, you’re ready to begin the cooking process.
Step 9
Heat 1 tablespoon of cooking oil in a large wok or skillet over medium-high heat. Add the sliced cucumbers and sprinkle with 1/2 tablespoon of fine salt. Stir-fry the cucumbers until they become slightly translucent and start to soften, but still retain some crispness.
Step 10
Once the cucumbers have softened slightly, add 2 tablespoons of fish sauce to enhance the umami flavor. If you don’t have fish sauce, soy sauce or another savory liquid seasoning can be used as a substitute.
Step 11
Add 1 tablespoon of minced garlic to the pan with the cucumbers and continue to stir-fry, ensuring the cucumbers don’t stick to the pan. Cook until the garlic is fragrant and its aroma infuses the cucumbers.
Step 12
Remove the stir-fried cucumbers from the pan and transfer them to a mixing bowl. Allow them to cool down. Cooling the cucumbers properly is key to preserving their vibrant green color and that satisfying crisp texture.
Step 13
Using the same pan, add another 1 tablespoon of cooking oil and 1 tablespoon of minced garlic. Sauté over low heat until fragrant. Once the garlic is aromatic, add the marinated shrimp and stir-fry until they begin to change color.
Step 14
Add the prepared chopped red chili to the pan with the shrimp. The chili adds a beautiful splash of color and a subtle hint of spice, elevating the dish.
Step 15
Stir-fry the shrimp and red chili together until evenly cooked. Then, remove from the heat and let them cool slightly. Be careful not to overcook the shrimp, as they can become tough.
Step 16
Place the slightly cooled shrimp and chili mixture next to the cooled cucumbers in the mixing bowl. This brief separation allows each component to cool properly before combining, maintaining individual textures.
Step 17
Drizzle 1 tablespoon of sesame oil over the ingredients to add a nutty aroma. Gently toss the cucumbers and shrimp together to combine everything evenly. Avoid overmixing to keep the cucumbers from becoming mushy.
Step 18
Finally, sprinkle 1 tablespoon of toasted sesame seeds over the dish for a nutty crunch. Mix lightly one last time, and your delicious Shrimp and Cucumber Stir-Fry is ready!
Step 19
Transfer the finished Shrimp and Cucumber Stir-Fry to a serving dish. It’s a fantastic side dish for a warm meal or even a delightful snack with a cold beverage.
Step 20
This dish offers a delightful contrast: the crispness of the cucumber, the plump and savory shrimp, and the vibrant green of the cucumber against the delicate pink of the shrimp. It’s a feast for both the eyes and the palate, promising a burst of freshness and varied textures with every bite!
