Steps
How to make it
Prep 10 min · Cook 6 min
- Devein 150 g shrimp one by one and pat completely dry with paper towels (moisture makes stir-fry watery and dressing slide off).
- Rinse 1/2 cucumber and slice into rounds or half-moons; rinse 1 tomato and cut into wedges or chunks, removing core only.
- Heat a skillet over medium-high with 1 tsp olive oil, spread shrimp in a single layer, and stir-fry over high heat about 1 minute per side until opaque pink-orange; or blanch 1 minute in boiling water, drain, and cool.
- In a small bowl whisk 1.5 tbsp lemon juice, 1 tsp olive oil, a pinch of salt, and a pinch of black pepper until emulsified into a vinaigrette.
- Put cucumber and tomato in a large bowl, pour in about half the dressing, and toss lightly so vegetables pick up flavor first.
- Top with shrimp, pour remaining dressing, and fold gently—avoid rough tossing so shrimp do not break.
- Before serving, sprinkle a pinch of white sesame seeds if using; toss and eat right away for best texture.
