Curried shrimp and cucumbers
0
- Prep Time10 min
- Total Time10 min
- Makes4 Servings
While cucumbers are usually served raw, they're delicious cooked with plump shrimp in this high-protein, low-cal stir-fry.
Ingredients
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
Instructions
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 19g, Carbohydrates 12g, Fat 9g, Fibre 2g, Sodium 395mg.
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