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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*
Fat 5g8%
Saturated Fat 4g25%
Cholesterol 107mg36%
Sodium 554mg24%
Potassium 112mg3%
Carbohydrates 1g0%
Protein 11g22%
Vitamin A 205IU4%
Vitamin C 5.9mg7%
Calcium 46mg5%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.