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Shrimp With Sweet Red Pepper And Cucumber

Shrimp With Sweet Red Pepper and Cucumber recipe image
This refreshing stir-fry combines the natural sweetness of shrimp with the crunch of fresh cucumber and red peppers. It&# 226;ÂÂs a light yet satisfying dish that comes together in minutes, making it perfect for busy weeknights. The brief cooking time ensures the vegetables retain their bright color and crisp texture, while the shrimp remain tender and juicy. The simple soy-based seasoning allows the fresh flavors of the ingredients to shine through. Serve it over rice or noodles for a complete meal, or enjoy it as a light main course. ItâÂÂs an excellent choice when you want something healthy, colorful, and delicious without spending hours in the kitchen.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 102.0
Dietary: Gluten-free
Description
This refreshing stir-fry combines the natural sweetness of shrimp with the crunch of fresh cucumber and red peppers. It&# 226;ÂÂs a light yet satisfying dish that comes together in minutes, making it perfect for busy weeknights. The brief cooking time ensures the vegetables retain their bright color and crisp texture, while the shrimp remain tender and juicy. The simple soy-based seasoning allows the fresh flavors of the ingredients to shine through. Serve it over rice or noodles for a complete meal, or enjoy it as a light main course. ItâÂÂs an excellent choice when you want something healthy, colorful, and delicious without spending hours in the kitchen.
Ingredients
  • 1 lb Shrimp, shelled & deveined
  • 1 medium Onion, sliced
  • 1 large Sweet red pepper, sliced
  • 1 large Cucumber, pared and sliced
  • 3 tbsp Oil
  • 1 tbsp Soya sauce
  • 1 tsp Sugar
  • to taste Salt
Directions
  1. 1
    Heat oil in a wok or large skillet over medium-high heat.
  2. 2
    Add shrimp and sliced onion to the wok and stir-fry for 2 to 3 minutes until shrimp turn pink and opaque.
  3. 3
    Add sliced cucumber, soya sauce, and sugar to the wok.
  4. 4
    Stir well to combine, cover the wok, and cook for 3 minutes, lifting the lid once to stir the ingredients.
  5. 5
    Remove the lid and add the sliced red pepper and a pinch of salt to taste.
  6. 6
    Cover the wok again and cook for an additional 2 minutes.
  7. 7
    Remove from heat, stir everything well to ensure even mixing, and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 102.0kcal
% Daily Value *
Total Fat 0.8g2%
Saturated Fat 0.1g1%
Cholesterol 182.4mg61%
Sodium 375.6mg16%
Total Carbohydrate 0.2g1%
Dietary Fiber 0.0g0%
Sugars 0.2g
Protein 24.0g48%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Chicken can be substituted for shrimp if preferred. Use boneless, skinless chicken breast cut into bite-sized pieces and cook until fully done before adding the vegetables.

For best texture, ensure the wok is hot before adding the shrimp to prevent them from releasing too much water.

Serve immediately while hot and crisp. This dish is best enjoyed fresh and does not reheat well due to the cucumber becoming soggy.

Keywords: shrimp, stir fry, cucumber, red pepper, seafood, quick dinner, healthy, asian inspired, vegetables, soy sauce, light meal, easy recipe, wok, protein, low carb
Read it online: https://www.chefs-mate.com/recipe/shrimp-with-sweet-red-pepper-and-cucumber/