Ingredients
1 lb (450g) peeled and deveined shrimp, tails removed
1 large English cucumber, hollowed into cups
1 Lime, juiced and zested
2 cloves fresh garlic, minced
1/4 cup cilantro leaves and chopped stems
1/4 cup red onion, finely diced
2 tbsp olive oil
1 tsp sea salt
1/2 tsp black pepper
1/2 tsp chili flakes
1 tbsp cold water (for binding)
Instructions
Hollow cucumber: Use a small spoon to scoop out cucumber flesh, forming 4-8 cups
Marinate shrimp: Combine shrimp, lime juice/zest, garlic, chili flakes, and 1 tbsp water. Let sit 10-15 mins
Sauté aromatics: Heat oil in skillet, add onion and garlic until fragrant
Cook shrimp: Add marinated shrimp to skillet, sauté 2-3 minutes until opaque
Assemble: Transfer shrimp mixture into cucumber cups using kitchen twine to secure caps
Garnish: Top with cilantro, additional lime wedges, and a sprinkle of salt and pepper
Notes
Substitute shrimp with tofu for vegetarian version
Use daikon radish cups instead of cucumber
Adjust lime juice to taste
Store refrigerated up to 2 hours before serving
Cilantro can be swapped with parsley
- Prep Time: 15
- Cook Time: 5
- Category: High Protein Snacks
- Method: Sauté
- Cuisine: Fusion
- Diet: Halal
Nutrition
- Serving Size: 1 cup
- Calories: 130
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 250mg