Curried shrimp and cucumbers

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10 min


4 Servings

* PLUS Cooking time: 10 minutes
Curried shrimp and cucumbers

While cucumbers are usually served raw, they're delicious cooked with plump shrimp in this high-protein, low-cal stir-fry.


  • 340-g pkg frozen uncooked shrimp , peeled
  • 2 cucumbers , or 1 English cucumber
  • 1 yellow bell pepper
  • 2-Jan red onion
  • 2 garlic cloves
  • 1/2 cup shredded fresh basil , or chopped cilantro or 3 sliced green onions
  • 2 tbsp butter
  • 2 tsp curry paste , such as Indian or Thai red curry
  • 1/4 tsp salt


  • Thaw shrimp following package directions. Peel cucumbers only if skin is thick. Slice in half lengthwise. Using a spoon, scrape out seeds and discard. Thickly slice diagonally. Slice pepper and onion into thin bite-sized strips. Prepare garlic and basil and set all aside.
  • Melt butter in a large frying pan over medium heat. Add onion and stir frequently until it starts to soften, about 2 min. Add garlic and curry paste, then stir until fragrant, about 30 sec. Increase heat to medium-high. Scatter in shrimp and stir-fry until they start to turn bright pink, 1 to 3 min. Add cucumber and pepper. Continue stir-frying until pepper is done as you like, about 4 more min. Stir in basil. Taste and add salt if you wish. Best over basmati rice.

Nutrition (per serving)

  • Calories
  • 201,
  • Protein
  • 19 g,
  • Carbohydrates
  • 12 g,
  • Fat
  • 9 g,
  • Fibre
  • 2 g,
  • Sodium
  • 395 mg.