Lemongrass and shrimp are the only two ingredients needed to produce a 15-minute lemongrass shrimp meal.
Because of the abundance of ethnic food markets in Orange County, I am fortunate to purchase nearly any ingredient I need.
99 Ranch Market is where I go whenever I want to make Chinese food.
Mitsuwa and Marukai are my go-to Japanese restaurants when I’m in the mood for Japanese food.
Little Saigon is for Malaysian, Thai, and Vietnamese components.
When I go to Little Saigon, I like to overdo it on the spices and aromatics—lemongrass, turmeric, galangal, basil, fresh Thai chilies, etc.
Because the costs are lower and the fresher food, I always buy more than I need in Little Saigon. I purchased ten lemongrass stems because they were on sale.
Lemongrass chicken or lemongrass shrimp are my go-to dishes when I’m given lemongrass in my life, like this one.
Steamed rice and lemongrass shrimp are a match made in heaven, and this dish is a breeze to prepare (it took me only 15 minutes).
After learning that Zedesino’s designer and developer R enjoys shrimp, I decided to create a lemongrass shrimp recipe just for him.
I’d also like to thank him for designing Rasa Malaysia’s new appearance, which is really stunning.
He’s fantastic, I tell you!
What is the average number of calories in one serving?
- Each serving of this recipe contains only 281 calories.
With this recipe, what are its complementary dishes?
I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.
- GOI CUON (VIETNAMESE FRESH SPRING ROLLS)
- CARAMEL SHRIMP (VIETNAMESE TOM RIM)
- BEAN CURD SKIN WITH SHRIMP
- FRIED RICE VERMICELLI
- 1/3 cup water
- 1 teaspoon fish sauce
- 10 oz. (280 g) shelled and deveined shrimp
- 1 1/2 tablespoons oil
- 1 tablespoon hoisin sauce
- 1 small onion, quartered
- 1 tablespoon lemongrass, grated
- 3 bird-eye’s chilies, lightly pounded
- 1 stalk scallion, cut into rounds
- Ensure the wok is hot before adding the oil! Toss in the onion, lemongrass, and bird’s eye chilies before adding the shrimp to the wok. The hoisin sauce, fish sauce, and water should be added at this point and well-combined. Add the scallion to the wok when the sauce bubble and the shrimp are done cooking. It’s time to serve the entrée with some steamed rice!
- Lemongrass should only be used for its white portion. Gratify the lemongrass by grating the bottom 1 inch with a Microplane or similar fine-mesh grater. It’s possible to make your lemongrass shrimp even spicier by smashing some bird’s-eye chilies with your cleaver. If not, you can just leave things as they are.