Burmese Shrimp and Cucumber Stir-Fry

A quick Burmese-inspired stir-fry pairing juicy shrimp with crisp-tender summer cucumber, aromatic ginger, turmeric, chile, and a tangy-savory sauce.

This recipe may need another look before cooking.

It scored 7/10, below our 8/10 retry mark.

Rinse 1/2 cup jasmine rice. Combine the 1/2 cup jasmine rice, 3/4 cup water, and 1/8 teaspoon kosher salt in a small saucepan; bring to a boil, cover, and simmer over low heat for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes.
Juice 1/2 lime into a small bowl and whisk it with 2 teaspoons fish sauce, 1 teaspoon low-sodium soy sauce, and 1 teaspoon brown sugar.
While the grains cook, slice 1 medium cucumber into 1/4-inch half-moons. Heat 1 teaspoon neutral cooking oil in a skillet over high heat; add the 1 sliced cucumber and 1/8 teaspoon kosher salt, then stir-fry for 2 minutes and push it to the edge of the skillet.
Thinly slice 1/2 serrano pepper and the white part of 1 green onion; mince 2 garlic cloves. Add 1 teaspoon neutral cooking oil, the sliced 1/2 serrano pepper, the white part of 1 green onion, 2 minced garlic cloves, 1 teaspoon grated ginger, and 1/4 teaspoon ground turmeric to the center of the skillet; stir for 30 seconds.
Pat 6 ounces shrimp dry, add the 6 ounces shrimp to the skillet, and stir-fry for 2–3 minutes, until opaque and at least 145°F. Pour in all of the prepared sauce and toss the skillet contents over high heat for 1 minute.
Fluff the cooked grains, spoon them into a shallow bowl, top with the skillet contents, scatter over the green part of 1 green onion, and serve immediately.

Health: Approximately 590 calories with about 40 grams of protein, moderate carbohydrates, and a full serving of vegetables.

Drink pairing: An off-dry Riesling complements the chile and lime while balancing the savory fish sauce.

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