Gingered Shrimp Cucumber Stir-Fry
Great summer-time recipe when you are looking for creative ways to use all those cucumbers from your garden or CSA. Serve over rice.
Ingredients
- 12 oz shrimp peeled and deveined
- 3 medium cucumbers
- 2 Tbsp sesame oil
- 1 Tbsp fresh ginger minced
- 1 clove garlic minced
- 1/4 cup green onions or chives thinly sliced
Sauce
- 2 Tbsp sherry
- 1 Tbsp low sodium soy sauce
- 2 tsp cornstarch
- 1 tsp sesame oil
- 1/2 tsp sugar
- 1/2 cup vegetable broth
Instructions
- Cut ends from cucumbers, slice in half vertically and scoop out seeds. Cut into 2 inch sections lengthwise and then into 1/4 inch sticks. Set aside. Heat wok or pan over medium high heat. Add oil. When hot, add garlic and ginger and stir-fry 20 seconds. Add shrimp and stir-fry for 3 minutes. Remove from pan and add cucumbers and onions. Stir-fry for 1 minute. Add shrimp and sauce to pan. Bring to a boil, increasing heat if necessary. Stir until sauce thickens and you're done!
- Prepare sauce and set aside (instructions together).
Sauce
- In a small bowl, whisk together the sauce ingredients until combined.
Nutrition
Calories: 380kcalCarbohydrates: 16gProtein: 38gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 274mgSodium: 717mgPotassium: 1141mgFiber: 4gSugar: 8gVitamin A: 574IUVitamin C: 17mgCalcium: 187mgIron: 2mg
Tried this recipe?Let us know how it was!