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Preparation
10 minutes
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Cooking
10 minutes
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Difficulty
Easy
The recipe for stir-fried shrimp with cucumber is shared by brother Hòa for those who do not like to eat black pepper. What are you waiting for? Let’s prepare the ingredients with TasteVN and go into the kitchen to cook this stir-fried dish right away. Let’s change the taste and refresh today’s meal.
Ingredients for Stir-fried Shrimp with Cucumber For 2 people
Shrimp 200 gr Cucumber 1 piece Cooking oil 2 tablespoons Seasoning/MSG a little
How to choose fresh ingredients
How to choose fresh shrimp
- Fresh shrimp have a translucent shell and a slight smell of seawater, not fishy; do not buy shrimp that have dark spots or uneven colors.
- Fresh shrimp usually have their tails curled together; if the shrimp’s tail is spread out, it means the shrimp has been injected with chemicals or water, making them plump.
- Fresh shrimp usually have their legs firmly attached to the body; if you see the legs turning black or not tightly attached to the body, do not buy them as they are no longer fresh.
See more: How to choose fresh shrimp
How to choose fresh cucumbers
- You should choose cucumbers that are bright green, fairly evenly colored, without any bruises or yellow spots as these are signs that the cucumbers have been stored for too long and are starting to spoil.
- You should select straight cucumbers, with little to no curvature. Cucumbers that are long and uniformly sized are the type that is more crunchy and delicious compared to shorter, round cucumbers.
- Choose heavier cucumbers, with a smooth skin, free of bumps, and prefer smaller ones as they tend to be sweeter than larger cucumbers.
- You should not buy cucumbers that bulge out, are large in the middle, or have a large head with a small tail (and vice versa) as these are overripe cucumbers, with many seeds, hard, and not tasty.
How to make Stir-fried Shrimp with Cucumber
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Prepare shrimp and cucumber
After purchasing, peel the shrimp, remove the intestinal tract, wash them clean, and let them drain.
Wash the cucumber thoroughly, cut it into large pieces about the size of a finger.
- Tip to remove the fishy smell from shrimp: Soak the shrimp in water mixed with salt and a little white wine, then drain.
- Tip for quickly removing shrimp intestines: Count backwards from the tail of the shrimp to the second groove connecting the shrimp shell, insert a toothpick through and pull to remove the intestine.
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Making stir-fried shrimp with cucumber
Put into a pan 1 tablespoon of cooking oil, heat the oil and then quickly stir-fry the shrimp for about 2 minutes on high heat.
When the shrimp are firm, transfer them to a bowl. Reuse the pan that you just stir-fried the shrimp in, add 1 tablespoon of cooking oil, and the prepared cucumber, stirring evenly, adding about 4 tablespoons of water.
Continue to stir-fry on medium heat for about 2 minutes. When the water in the pan has reduced, add the pre-stir-fried shrimp into the pan, and start seasoning with 2 teaspoons of seasoning powder and 1/2 teaspoon of monosodium glutamate.
Stir-fry evenly for about 3 minutes for the seasonings to absorb into the shrimp and cucumber, you can adjust the seasoning to your taste and then turn off the heat.
Tip for you
- Stir-frying the shrimp first will help the shrimp retain their natural sweetness. If you prefer a more flavorful shrimp, you can marinate the shrimp with seasoning powder for about 10 minutes before stir-frying.
- If you can eat onions and pepper, you can add them to enhance the flavor of the dish.
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Final Product
The beautiful orange-red shrimp retains its natural sweetness, and biting into the shrimp meat offers a certain chewiness with crispness from the fresh shrimp. The fresh cucumber adds a refreshing taste to the stir-fry, with shiny green leaves covered in a thin layer of cooking oil, soft on the outside while still crunchy on the inside, making it very enjoyable to eat.
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Try the recipe for stir-fried shrimp with cucumber, simple, crispy, and delicious that TasteVN just shared with you to add flavor to your family meal!
*Image and recipe source credited to personal Facebook: Hòa Oggy
