Shrimp With Sweet Red Pepper & Cucumber

This refreshing Shrimp with Sweet Red Pepper and Cucumber is a light yet satisfying meal that comes together in under 30 minutes. The dish highlights the natural sweetness of the seafood, balanced by the crunch of fresh cucumber and the vibrant pop of red bell pepper. A simple sauce made from soy sauce and sugar coats the ingredients in a savory glaze, enhancing the fresh flavors without overpowering them. It is an excellent choice for busy weeknight dinners or as a healthy side dish for summer gatherings. The preparation is straightforward, requiring only basic slicing and a quick stir-fry, making it accessible for cooks of all skill levels. Serve it hot over rice or enjoy it on its own for a low-carb option.

Cooking Method: Frying, Stir Frying

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 102.0

Dietary: Gluten-free

Description

This refreshing Shrimp with Sweet Red Pepper and Cucumber is a light yet satisfying meal that comes together in under 30 minutes. The dish highlights the natural sweetness of the seafood, balanced by the crunch of fresh cucumber and the vibrant pop of red bell pepper. A simple sauce made from soy sauce and sugar coats the ingredients in a savory glaze, enhancing the fresh flavors without overpowering them. It is an excellent choice for busy weeknight dinners or as a healthy side dish for summer gatherings. The preparation is straightforward, requiring only basic slicing and a quick stir-fry, making it accessible for cooks of all skill levels. Serve it hot over rice or enjoy it on its own for a low-carb option.

Ingredients

2 cups Shrimp, shelled & deveined
1 medium Onion, sliced
1 large Sweet red pepper, sliced
1 large Cucumber, pared and sliced 1/4" thick
1 tablespoon Soya sauce
1 teaspoon Sugar
3 tablespoons Oil
Salt, to taste

Directions

1
Wash and slice the onion, red pepper, and cucumber as specified.
2
Place oil in a wok or large skillet over medium-high heat.
3
Add the shrimp and sliced onion to the hot oil.
4
Stir-fry for 2 to 3 minutes until the shrimp turn white and opaque.
5
Add the sliced cucumber, soya sauce, and sugar to the wok.
6
Stir to combine, then cover the wok and cook for 3 minutes, lifting the lid once to stir the ingredients.
7
Uncover the wok and add the sliced red pepper and salt to taste.
8
Cover the wok again and cook for an additional 2 minutes.
9
Stir everything well to ensure even coating and serving temperature.

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 using chicken, cut it into bite-sized pieces and ensure it is fully cooked through, which may require a few extra minutes of cooking time.

For best results, keep the vegetables crisp by not overcooking. The cucumber should retain some crunch.

Ensure shrimp are thawed and patted dry before cooking to prevent steaming and to achieve a better sear.

Keywords: shrimp, stir fry, cucumber, red pepper, soy sauce, seafood, quick dinner, healthy, vegetables, asian inspired, wok, easy recipe, weeknight meal, gluten free option, low carb, fresh, crunchy, savory, light, summer

Read it online: https://www.chefs-mate.com/recipe/shrimp-with-sweet-red-pepper-cucumber/