1. Prep the shrimp by rinsing them under cold water, patting them dry, and brining them in a salt-sugar water solution for 30 minutes if desired.
2. Prepare the cucumber by partially peeling, slicing in half lengthwise, scooping out the seeds, and cutting into thin half-moons. Toss slices with a pinch of salt for 20 minutes to remove excess moisture, rinse, and pat dry.
3. Crack the eggs into a bowl and beat them well with a dash of salt, white pepper, and an optional teaspoon of water for fluffier texture.
4. Make the sauce by mixing soy sauce, a tablespoon of water, sesame oil, and (optional) dissolved cornstarch to thicken later.
5. Heat a tablespoon of vegetable oil in a wok or skillet over medium heat and cook the shrimp until pink on both sides, about 2-3 minutes. Remove from the pan and set aside.
6. Sauté the minced garlic in the same pan until aromatic, then stir-fry cucumbers for 1-2 minutes, ensuring they retain their crunch. Remove from heat and set aside.
7. Pour the beaten eggs into the pan and cook over low heat, gently stirring and folding to create soft curds as the eggs set.
8. Return the shrimp and cucumbers to the pan with the eggs. Pour in the prepared sauce and gently mix to coat all ingredients evenly, cooking for 1-2 additional minutes.
9. Garnish the stir-fry with fresh cilantro or soy sauce if desired.
10. Serve hot over steamed rice or enjoy on its own as a low-carb option.