Stir-fried Shrimp & Cucumber

Stir-fried Shrimp & Cucumber with garlic and ginger-flavored sauce made from Swanson Chicken Stock, soy sauce, and sesame oil, for a savory seafood and vegetable stir-fry. Great summer-time recipe when you are looking for creative ways to use all those cucumbers from your garden. Serve them over rice.

Optavia Stir-fried Shrimp & Cucumber Recipe

Author: Munjurul Cooking Method:Stir-frying Cuisine:Chinese Courses:Main Recipe Keys:Optavia Recipes

Difficulty:BeginnerPrep time: 15 minutesCook time: 40 minutesRest time:00 minutesTotal time: 55 minutesServings:4 servingsCalories:260 kcal Best Season:Summer

Description

This quick and easy stir-fry is a new way to serve your family a healthy meal for under 500 calories. Soy sauce, Chinese wine, and sesame oil give the dish extra flavor

Ingredients

• 2 tbsp canola oil, divided
• 1 tsp peeled and minced fresh ginger root
• 2 tbsp minced scallions
• 1¾ lbs. shrimp, peeled and deveined
• 1 tsp salt, divided
• 2 tsp sesame oil
• 3 large cucumbers, peeled, quartered, and seeded (should yield about 6 cups)
• ½ tsp white or black ground pepper

Instructions

1. Heat one tablespoon of oil in a wok or large skillet and gently cook the ginger and scallions until fragrant.
2.  Add the shrimp and continue to stir-fry until pink. Add half the salt.
3.  Once the shrimp are cooked, remove them from the wok or skillet and set them aside.
4.  In the same wok or skillet, heat one tablespoon of canola oil and the sesame oil. Add the cucumbers, and stir-fry until just tender. Adjust seasoning with the remaining salt and pepper.
5. Return the shrimp into the same wok or skillet, and heat through. Serve warm.

Keywords:Optavia Recipes, Stir-fried Shrimp & Cucumber