Garlic Lemongrass Shrimp Recipes

VIETNAMESE LEMONGRASS SHRIMP

Vietnamese Lemongrass Shrimp image

This traditional recipe is quick and easy to make. The lemongrass-scented stir-fried shrimp makes a fine centerpiece to a wonderful salad or Asian style meal.

Provided by Member 610488

Categories Vietnamese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons vegetable oil
2 shallots, thinly sliced
1 garlic clove, minced
1 lb large shrimp, peeled and deveined
1 tablespoon fresh lemongrass, minced
2 cups white mushrooms, sliced
2 teaspoons fish sauce
1 teaspoon sugar
kosher salt, to taste

Steps:

In a large skillet, heat the oil over high heat. Add the shallots and garlic, quickly stirring until fragrant, about 30 seconds.
Add the shrimp and lemongrass; stir-fry for about 2 minutes. Add the mushrooms and sprinkle with the fish sauce, sugar, and a little salt.
Stir-fry until the shrimp is cooked and the mushrooms are wilted, another 2 to 3 minutes. Remove from the heat.

THE BEST LEMONGRASS SHRIMP

The BEST Lemongrass Shrimp image

Provided by Seonkyoung Longest

Time 10m

Yield 4

Number Of Ingredients 10

Ingredients

2 tbsp unsalted butter
1 tbsp chopped garlic (approximately 3 to 4 cloves garlic)
5 tbsp chopped lemongrass (approximately 1 large lemongrass)
6 tbsp chopped shallot (approximately 1 small shallot)
pinch of salt
2 tbsp fish sauce
2 tbsp honey
1 to 6 thai chili, chopped
1/4 to 1/2 tsp black pepper
2 lb U/15 head removed & deveined shrimp

Steps:

Heat a large skillet (possibly 12" skillet) over medium high heat; add butter, garlic, lemongrass, shallot and pinch of salt. Sauté for 5 to 6 minutes, stir occasionally.
Meanwhile, mix fish sauce, honey, thai chili and black pepper in a small mixing bowl to make sauce. Set aside.
Add the shrimp into the skillet, stir well so the shrimp will be coated evenly with the butter and aromatics. Spread the shrimp evenly as possible and cook for 2 minutes or until it's half way cooked through.
Pour the sauce mixture and stir. Cook for additional 2 minutes or until shrimps are fully cooked. (adjust cooking time if you are using smaller size shrimp than U/15.) Remove from heat and serve immediately. Enjoy with my Garlic Noodle or Garlic Rice!

GINGER AND LEMONGRASS GRILLED SHRIMP

Ginger and Lemongrass Grilled Shrimp image

Provided by Food Network

Categories appetizer

Time 1h1m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

24 large shrimp, peeled and de-veined with the tails left on
1 tablespoon chopped lemongrass
1 tablespoon chopped ginger
2 cloves chopped garlic
5 scallions, whites cut into 1 1/2-inch lengths and greens chopped
1/4 cup light soy sauce
2 tablespoons sesame oil
1 tablespoon honey
1 red bell pepper, seeds and stem removed, cut into 1 1/2-inch pieces
Peanut oil, for drizzling
1 small head radicchio, nice outer leaves removed and reserved, rest chiffonade
1 bunch watercress, cleaned
1 lime

Steps:

Preheat the grill to high.
In a large, nonreactive bowl, combine the lemongrass, ginger, garlic, scallion greens, soy sauce, sesame oil, and honey and whisk well. Add the shrimp and toss to coat. Marinate in the refrigerator for 15 to 30 minutes.
Skewer the shrimp, scallion whites, and red bell peppers onto skewers in whatever order you like. There should be 4 to 6 shrimp per skewer.
Place the skewers on a flat plate and drizzle with peanut oil. It is not necessary to salt the skewers because soy sauce has so much salt in it. Place the shrimp skewers on the grill and cook about 3 minutes per side, or just until the shrimp curls, turns red and does not appear clear at all. Be careful not to overcook.
Place the whole radicchio leaves around the edge of a platter. Mound the chiffonade radicchio and watercress inside the leaves and around the platter. Remove the skewers from the grill and place on the bed of greens. Squeeze the juice of a lime over the shrimp.

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