15 minutes
A quick and delicious meal that balances spicy shrimp with refreshing cucumber noodles.
Medium Shrimp, peeled and deveined, tails on or off
0 lb
Asian Chili-Garlic Sauce
teaspoons
teaspoons
teaspoons
teaspoons
tablespoons
Cucumbers
each
tablespoons
to taste
to taste
to taste
1. Marinate the Shrimp
In a medium bowl, toss the shrimp with the Asian chili garlic sauce, ground cumin, salt, and garlic powder. Make sure each shrimp is well-coated with the mixture.
2. Cook the Shrimp
Heat the butter in a large skillet over medium-high heat until it's melted and frothy. Add the shrimp to the skillet, arranging them in a single layer. Sauté the shrimp for about 3 minutes, turning them halfway through, until they turn bright pink and opaque all the way through.
3. Prepare the Cucumber Noodles
While the shrimp are cooking, use a spiral vegetable slicer to cut the cucumbers into noodle-like strands. In a medium bowl, toss the cucumber noodles with the toasted sesame oil. Season them with salt and pepper to taste.
4. Assemble the Dish
Divide the cucumber noodles among four plates or bowls. Place the cooked shrimp on top of the cucumber noodles, distributing them evenly. Sprinkle a few sesame seeds over each plate for garnish.
Cook until they show a bright pink color and slight curl, indicating they’re done, with a slight translucency in the center.
Opt for fresh, wild-caught shrimp if possible, for a sweeter flavor and firmer texture. Fully thaw and pat dry frozen shrimp before cooking.
Preheat the pan over high heat and cook shrimp in batches to avoid crowding and to achieve a good sear.
Add toasted sesame oil to cucumber noodles at the end of cooking to preserve its strong flavor and aroma.
Allow shrimp to marinate in the chili-garlic mixture for at least 15-30 minutes, or up to an hour in the refrigerator.
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