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Stir-fried Shrimp & Cucumber

This recipe is on plan for the Klar Health program. The Klar team is on a mission to help people make a positive impact on their own health and the health of their community. If you are ready to get started on your own health journey or you have any questions please fill out the health assessment on our home page!


  1. 2 Tablespoon Canola Oil, Divided

  2. 1 Teaspoon Fresh Ginger Root, Peeled and Minced

  3. 2 Tablespoons Scallions, Minced

  4. 1 3/4 lbs Raw Shrimp, Peeled and De-veined

  5. 1 Teaspoon Salt, Divided

  6. 2 Teaspoon Sesame Oil

  7. 3 Large Cucumbers, Peeled, Quartered, and Seeded (about 6 cups)

  8. 1/2 Teaspoon White or Black Ground Pepper


Heat one tablespoon of oil in a wok or large skillet and gently cook the ginger and scallions until fragrant. Add the shrimp and continue to stir-fry until pink. Add half of the salt. Once the shrimp are cooked, remove them from the wok or skillet and set them aside. 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. Return the shrimp into the same wok or skillet, and heat through. Serve warm.


Cucumbers are a healthy snack or a great vegetable to add to your meals. Cucumbers are low in calorie but high in vitamins and minerals.

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