Soy Garlic Shrimp with Cucumber Salad

Ingredients

• 250 g Shrimp (Raw weight)
• 1 tsp Salt (For seasoning the shrimp)
• 1 tsp Garlic powder (For seasoning the shrimp)
• 1 tsp Black pepper (For seasoning the shrimp)
• Cooking oil spray (For the pan)
• 1 tsp Soy sauce (For the shrimp sauce)
• 10 g Honey
• 2 tbsp Stevia
• 1 tsp Sesame oil (For the shrimp sauce)
• 25 ml Water (For simmering the sauce)
• 0.5 tbsp Water (For the cornstarch slurry)
• 0.5 tbsp Cornstarch (For the slurry)
• 1 Cucumber (Sliced)
• 2 tsp Garlic (The ingredient list says garlic powder or minced garlic; the method says minced garlic powder. Choose one form.)
• 1 tsp Brown stevia
• 5 ml Sesame oil (For the cucumber salad)
• 5 ml Soy sauce (For the cucumber salad)
• Gochugaru or chili powder (A pinch; choose one)
• Salt (To taste, for the cucumber salad)
• Black pepper (To taste, for the cucumber salad)
• 125 g Rice (Per serving; source does not specify whether this is dry or cooked rice)
• Green onion (For topping)
• Sesame seeds (For topping)

Steps

1. 1

   Place the raw shrimp in a bowl. Add 1 teaspoon salt, 1 teaspoon garlic powder, and 1 teaspoon black pepper, then mix to coat.

2. 2

   Heat a pan over medium-high heat and spray it with cooking oil.

3. 3

   Add the seasoned shrimp to the pan and cook until it changes color and is cooked through. Remove the shrimp from the pan.

4. 4

   Add 1 teaspoon soy sauce, 10 g honey, 2 tablespoons stevia, and 1 teaspoon sesame oil to the pan. The source also mentions garlic taking on color but gives no separate addition of minced garlic for this pan step.

5. 5

   Reduce the heat to medium-low. Add 25 ml water and let the sauce simmer.

6. 6

   In a small dish, combine ½ tablespoon water with ½ tablespoon cornstarch to make a slurry.

7. 7

   Add the cornstarch slurry to the pan and stir until the sauce thickens. Remove the pan from the heat.

8. 8

   Put the sliced cucumber in a container. Add 1 teaspoon garlic powder or minced garlic, 1 teaspoon brown stevia, 5 ml sesame oil, 5 ml soy sauce, a pinch of gochugaru or chili powder, and salt and pepper to taste.

9. 9

   Close the container and shake until the cucumber is evenly coated.

10. 10

    Serve the shrimp with 125 g rice and the cucumber salad. Top with green onion and sesame seeds.

Notes

The source says the quantities make 1 serving and can be scaled up for meal prep. It gives no cooking-oil spray amount or quantities for salad salt and pepper, green onion, or sesame seeds. The ingredient list specifies 2 teaspoons minced garlic, but the written method does not clearly say when to add it; the pan step refers to garlic without listing it among the additions. The salad garlic is worded inconsistently as garlic powder or minced garlic. Rice is listed as 125 g per serving without clarifying whether the weight is dry or cooked.

Nutrition per serving

• main
• high-protein
• gluten-containing
• dairy-free
• stovetop
• meal-prep
• East Asian-inspired