Instructions:
1. Prepare Ingredients: Peel and devein the shrimp. Thinly slice the cucumber on a bias. Mince the garlic. Roughly chop the dried red chilis.
2. Stir-fry: Heat the oil in a wok or large skillet or frying pan over medium-high heat. Add the garlic and dried red chilies and stir-fry briefly (about 30 seconds) until fragrant.
3. Cook Shrimp: Add the shrimp to the pan and stir-fry for 2-3 minutes per side, until pink and cooked through. Remove the shrimp from the pan and set aside.
4. Sauté Cucumber: Add the cucumber slices to the pan and stir-fry for 2-3 minutes, until slightly softened but still crisp-tender.
5. Combine and Season: Return the shrimp to the pan. Add the soy sauce, rice vinegar, sesame oil, and sugar. Stir-fry for 1-2 minutes to combine and coat the shrimp and cucumber.
6. Finish and Serve: Season with salt and pepper to taste. Garnish with chopped scallions (optional) and serve immediately.
Tips and Variations:
– Add other vegetables: Consider adding bell peppers, snow peas, or bean sprouts for additional flavor and texture.
– Adjust the spice: Add more or fewer dried red chilies to control the level of spiciness.
– Use fresh chilies: Substitute fresh chilies for the dried ones for a fresher, brighter flavor.
– Thicken the sauce: If you prefer a thicker sauce, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) during the last minute of cooking.
Enjoy your delicious and simple Sautéed Shrimp with Cucumber!
