Cut the English cucumber into a long julienne strips. I leave the skin on for color (and the skin is good for you). Set aside
Preheat oil in a large skillet. Add in the shrimp and stir fry until they turn pink, which doesn't take long, about 1 minute. Remove from the heat and place on a serving platter. Add the English cucumber, coriander leaves, fish sauce, and lime juice. Toss to mix everything. Have a taste and add more fish sauce or salt to your taste. Serve immediately