Lemongrass Shrimp

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!

How Many Calories Per Serving?

This recipe is only 281 calories per serving.

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Lemongrass Shrimp Recipe

Servings 2 people

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Lemongrass Shrimp - the EASIEST and BEST shrimp stir-fry recipe ever, with lemongrass onion and hoisin sauce.

Calories 281 kcal

Author Bee | Rasa Malaysia

Ingredients

• 1 1/2 tablespoons oil
• 1 small onion, quartered
• 1 tablespoon lemongrass, grated
• 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

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Directions

1. 1

   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.

Recipe 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.

Nutrition Facts

Lemongrass Shrimp Recipe

Amount Per Serving (2 people)

Calories 281 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 1g6%

Cholesterol 357mg119%

Sodium 1471mg64%

Potassium 211mg6%

Carbohydrates 10g3%

Fiber 1g4%

Sugar 4g4%

Protein 30g60%

Vitamin A 115IU2%

Vitamin C 21.9mg27%

Calcium 218mg22%

Iron 3.3mg18%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Main Course

Cuisine: Vietnamese

Keyword: Lemongrass Shrimp