Easy Stir-Fry with Shrimp, Eggs, and Cucumber Recipe for Busy Weeknights

Craving a light yet satisfying meal that’s packed with protein and crunch? This Shrimp, Egg & Cucumber Stir-Fry is your answer! Ideal for busy weeknights or meal prep, this dish brings together succulent shrimp, fluffy scrambled eggs, and crisp cucumber in a savory, garlic-infused sauce. Quick, easy, and bursting with flavor, it’s a fuss-free way to stay on track without compromising on taste. A delicious win for your taste buds and your wellness goals!

Why You’ll Love This Recipe

• Ready in 15 Minutes: Faster than takeout!
• WW-Friendly Swaps: Minimal oil, low-sodium sauce, and zero-point veggies.
• Protein-Packed: Shrimp and eggs keep you full and energized.
• Customizable: Add more veggies, adjust spice, or swap shrimp for tofu.
• Meal Prep Champ: Tastes great hot or cold for lunches all week.

Ingredients

• 1 lb raw shrimp (peeled and deveined)
• 4 large eggs (or 1 cup liquid egg whites for fewer points)
• 2 medium cucumbers (sliced into half-moons)
• 1 small red onion (thinly sliced)
• 3 cloves garlic (minced)
• 1 tbsp low-sodium soy sauce (or tamari for gluten-free)
• 1 tsp sesame oil
• 1 tsp rice vinegar
• 1/2 tsp red pepper flakes (optional for heat)
• 1 tbsp olive oil (or cooking spray for 0 points)
• Salt and pepper to taste
• Optional garnish: Sesame seeds, chopped green onions, or fresh cilantro

Instructions

Prep & Cook Shrimp

1. Pat shrimp dry and season with salt and pepper.
2. Heat 1 tsp olive oil (or cooking spray) in a large skillet over medium-high heat. Cook shrimp for 2-3 minutes per side until pink. Remove and set aside.

Scramble the Eggs

1. In the same skillet, add remaining oil or spray. Whisk eggs with a pinch of salt and scramble until just set (1-2 minutes). Transfer to a plate.

Stir-Fry Veggies

1. Add garlic, red onion, and red pepper flakes to the skillet. Sauté for 1-2 minutes until fragrant.
2. Toss in cucumbers and stir-fry for 2-3 minutes until slightly softened but still crisp.

Combine & Sauce It Up

1. Return shrimp and eggs to the skillet. Drizzle with soy sauce, sesame oil, and rice vinegar.
2. Toss gently to coat everything in the sauce. Cook 1-2 minutes to heat through.

Serve & Garnish

1. Divide into bowls and top with sesame seeds, green onions, or cilantro.

Nutritional Information

(Per serving: 1.5 cups)

• Calories: ~180
• Protein: 24g
• Carbohydrates: 6g
• Fat: 7g
• Fiber: 1g
• WW SmartPoints: 3 (with cooking spray and egg whites) or 4 (with whole eggs and olive oil).

Tips for Success

1. Boost Veggies: Add snap peas, bell peppers, or shredded carrots (0 points).
2. Spice It Up: Add a drizzle of sriracha or chili garlic sauce.
3. Meal Prep: Store in airtight containers for up to 3 days. Reheat gently to avoid overcooking shrimp.
4. Lighter Option: Use all egg whites and skip sesame oil (saves 1 point).

Why This Recipe Works for Weight Watchers

• Lean Protein: Shrimp is naturally low in calories and points but high in protein.
• Zero-Point Veggies: Cucumbers and onions add volume and crunch without adding points.
• Smart Seasoning: Soy sauce and sesame oil pack big flavor in small amounts.

Serving Ideas

• Over Cauliflower Rice: Keep it low-carb and zero points.
• With Seaweed Salad: Add a refreshing, zero-point side.
• Wrap It Up: Serve in lettuce cups for a fun, handheld meal.

This Shrimp, Egg & Cucumber Stir-Fry is the ultimate quick-fix meal—light, flavorful, and endlessly adaptable. With its balance of protein, veggies, and savory umami notes, it’s a dish that fuels your body and satisfies your taste buds. Whether you’re cooking for one or feeding the family, this recipe proves that healthy eating can be effortless, delicious, and exciting.