Curried shrimp and cucumbers
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* PLUS Cooking time: 10 minutes
While cucumbers are usually served raw, they're delicious cooked with plump shrimp in this high-protein, low-cal stir-fry.
, or 1 English cucumber
, or chopped cilantro or 3 sliced green onions
, such as Indian or Thai red curry
- 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)
- 19 g,
- 12 g,
- 9 g,
- 2 g,
- 395 mg.