Lemongrass Shrimp
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Lemongrass Shrimp


Lemongrass Shrimp Recipe

Serves 2 | Prep Time: 10 minutes | Cook Time: 5 minutes


1 1/2 tablespoons oil
1 small onion, quartered
1 tablespoon grated lemongrass
3 bird-eye’s chilies, lightly pounded
10 oz shelled and deveined shrimp
1 tablespoon hoisin sauce
1 teaspoon fish sauce
1/3 cup water
1 stalk scallion, cut into rounds


Heat up the wok with the oil. Add the onion, lemongrass, and bird’s eye chilies into the wok and do a few quick stirs before adding the shrimp. Stir continuously until the shrimp is half-cooked, then add the hoisin sauce, fish sauce, water, stir to combine well. When the sauce starts to bubble and the shrimp is cooked, add the scallion into the wok, stir a few times, dish out and serve immediately with steamed rice.

Cook’s Notes:

Use only the white part of the lemongrass. To grate, cut about 1-inch off the bottom part of the lemongrass, then grate with a fine grater such as Microplane. If you like your lemongrass shrimp spicier, lightly pound the bird’s eye chilies with a cleaver so as to release the heat. If not, leave them whole.

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13 comments... read them below or add one

  1. Jade says:

    This looks so good, I love it. I’ll try this lemongrass shrimp tomorrow, for a party.

  2. Ally Yap via Facebook says:

    may i have some……………..

  3. indu says:

    Those chilies look like they mean business!!!

  4. Saif says:

    Got to get some lemongrass…..

  5. Delicious!!!!!
    I can well imagine lemongrass adding heavily aroma and flavor to this dish…
    Those shrimps and chillies looks amazing Bee..
    Can’t wait for your Cookbook, just saw a little glimpse of the beauty at Nami blog….
    Beautiful Picture!!!

  6. sheelbeel says:

    I just bought shrimp today and this will be the perfect way to use them up. Thanks for sharing the recipe!

  7. susan says:

    4 months ago before I left my vacation home in Nevada, I threw in the left over fresh lemon grass, cilantro, shallots and asparagus + sweet basil seeds. To my surprise, they grown so well and lots of basil leaves, except the cilantro. The basil was like 2.5 feet high in spite of no one being there except the sun and the water dripping. It’s not only convenient when you need them and it’s organic too!

  8. Rescie says:

    Wow, a great recipe and a list of all the resources for Asian ingredients. I also live in Orange County.

  9. This is a great dish, Bee. Love how you used it to create a simple yet appetizing dish. Perfect with rice or noodles – yum! Can’t live without lemongrass…

  10. SparklingRachel says:

    I love shrimp! This looks so good and only 15 minutes total…I’m definitely going to try this!

  11. Aleena says:

    Made this for dinner last night. It was super delicious and fast to make! I didn’t have bird eye chilies, so I added cayenne instead. Thanks for sharing!

  12. Armi Ricketts says:

    I love this recipe I do live in Phoenix Az and we have Lee Lee supermarket easy for me to find all the ingredients.

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