Warm cucumber and shrimp sauté



10 min


4 Servings

* PLUS Cooking time: 8 minutes
Warm cucumber and shrimp sauté


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


  • Thaw shrimp according to package directions. Peel cucumbers only if skin is thick. Slice in half lengthwise. Using a spoon, scrap out seeds and discard. Thickly slice diagonally. Slice pepper and red onion into this bite-sized strips. Mince garlic.
  • Melt butter in a large frying pan over medium heat. Add onion and stir frequently until it starts to soften, about 2 minutes. Add garlic and curry paste, stirring until fragrant, about 30 seconds. Increase heat to medium-high. Scatter in shrimp and stir-fry until they start to turn bright pink, about 1-3 minutes. Add cucumber and pepper. Continue stir-frying until pepper is done as you like, about 4 more minutes, Stir in basil. Taste and add salt if you wish.

Nutrition (per serving)

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



Serving Suggestion:

Delicious over cinnamon-scented basmati rice. Cook rice according to package directions, throwing in a stick of cinnamon. Remove cinnamon stick and discard just before serving.