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Toss together all the cucumber ingredients. Set aside.
Blend sauce ingredients together until mostly smooth. But don’t overblend! See notes.
Cook rice according to package directions. Stir in cilantro and salt to taste (+ add lime juice, or the juice of the zested orange, if you want some citrus goodness in there).
Heat the oil over medium high heat. Add the shrimp and sauté for 2 minutes on each side, sprinkling with the cumin, plus some salt and pepper.
Add the sauce and simmer for another 5 minutes or so. Serve shrimp over rice, with a salad or some fresh zippy cucumbers.