Actually this was the first time I ever had English cucumber and I love it. English cucumber somehow taste “milder” compare to the regular cucumber. To be using English cucumber in the shrimp salad is simply delicious. Since the shrimp is the star of the dish, make sure you use an “uncooked” shrimp to prepare the salad.
If I haven’t mentioned this before, well, let me say it now that I hate store-bought cooked shrimp. They are tasteless. I’m serious. You can taste a HUGE difference between the raw shrimp that you cook yourself and the one you bought from the store. They are simply not the same. So, do yourself a little favor and get the uncooked shrimp. It’s not that hard to cook the shrimp and it doesn’t take a long time to cook them too, in fact, you don’t want to cook them for too long or they turn rubbery and tough.
This is another delicious and super easy salad to make and it is one of my favorite salads now. Love the refreshing cucumber along with the fusion of Southeast Asian seasonings 🙂
Please weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision.
- 1 lb of medium to large shrimps - peeled and deveined
- 1 large English cucumber
- 1 small bunch of coriander leaves - roughly chopped
- 1 tsp of fish sauce or more to taste
- Juice of 1 lime
- 1 Tbsp of grape seeds oil or peanut oil
- 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