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Lemongrass Shrimp
Lemongrass Shrimp – the EASIEST and BEST shrimp stir-fry recipe ever, with lemongrass onion and hoisin sauce
Prep time:
Cook time:
Total Time:
Ingredients:
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
Method:
I am lucky that I live in Orange County because I can pretty much get all the ingredients I want at the many ethnic food stores here. Whenever I want to cook Chinese, there is 99 Ranch Market. When I am in the mood for Japanese food, I go to Mitsuwa or Marukai. And when I need ingredients for Malaysian, Thai, or Vietnamese, I head to Little Saigon.
Whenever I shop at Little Saigon, I tend to go hog wild on the spices and aromatics—lemongrass, turmeric, galangal, basil, fresh Thai chilies, etc. Things are cheaper, fresher at Little Saigon, so I always buy more than what I need. Case-in-point: I have 10 stalks of lemongrass in my fridge now because it was on sale! When life gives me lemongrass, I make lemongrass chicken or lemongrass shrimp, like what I have here.
This lemongrass shrimp is aromatic, mouthwatering, and extremely tasty with steamed rice, plus it’s super easy to cook (it took me only 15 minutes). My designer and developer R at Zedesino recently told me that he loves shrimp, so I wanted to dedicate this lemongrass shrimp recipe to him so he can make the dish. I also wanted to thank him for making the new design of Rasa Malaysia so gorgeous looking. He is awesome!
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More Delicious Recipes:
Lemongrass and Sriracha Grilled Shrimp
Thai Shrimp and Pineapple Curry
Zucchini and Shrimp Stir-Fry
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Reem | Simply Reem
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!!!
sheelbeel
I just bought shrimp today and this will be the perfect way to use them up. Thanks for sharing the recipe!
susan
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!
Rescie
Wow, a great recipe and a list of all the resources for Asian ingredients. I also live in Orange County.
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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…