Cambodian Lemongrass Shrimp Recipe

The dish took about 30 minutes to make and fit my tight schedules perfectly, and the big plus is that the end result is quite authentic and satisfying.

Course Main Course
Cuisine Cambodian
Keyword Cambodian Lemongrass Shrimp
Servings 4 people
Calories 107 kcal


  • 1 tablespoon oil
  • 12 oz shell-on tiger prawn, headless and deveined
  • 1 bottle World Foods Indochina Cambodian Pineapple Lemon Grass Stir-Fry Sauce (1 cup)
  • 3-4 bird's eye chilies, pounded
  • 1/2 teaspoon Sriracha chili sauce
  • 1/2 teaspoon fish sauce
  • 2 tablespoons coconut milk
  • 1 tablespoon water
  • 5-6 Thai basil leaves, coarsely chopped


  1. Heat up the oil in a stir-fry pan over high heat. Add the prawn and stir-fry for about 1 minute. Pour the stir-fry sauce into the pan and stir well with the prawn. Add the bird's eye chilies, chili sauce, fish sauce, coconut milk and water. Bring it to boil. Add the basil leaves, dish out and serve immediately with steamed rice.
Nutrition Facts
Cambodian Lemongrass Shrimp Recipe
Amount Per Serving (4 people)
Calories 107 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 4g 20%
Cholesterol 107mg 36%
Sodium 554mg 23%
Potassium 112mg 3%
Total Carbohydrates 1g 0%
Protein 11g 22%
Vitamin A 4.1%
Vitamin C 7.1%
Calcium 4.6%
Iron 2.4%
* Percent Daily Values are based on a 2000 calorie diet.