Lemongrass-Lime Shrimp Stir-Fry (Sauté de crevettes à la citronnelle et au citron vert)

This Sauté de crevettes à la citronnelle et au citron vert, or Lemongrass-Lime Shrimp Stir-Fry, is a delightful dish from Malagasy cuisine that combines the aromatic flavors of lemongrass and lime with succulent shrimp.

Lemongrass-Lime Shrimp Stir-Fry (Sauté de crevettes à la citronnelle et au citron vert)

Ingredients

  • 1 lb (450g) large shrimp, peeled and deveined
  • 2 stalks lemongrass, thinly sliced
  • 2 cloves garlic, minced
  • 1 red chili, thinly sliced
  • 1 tablespoon fish sauce
  • 2 tablespoons lime juice
  • 1 tablespoon soy sauce
  • 1 tablespoon vegetable oil
  • 1 teaspoon sugar
  • 1/2 teaspoon black pepper
  • 1/4 cup fresh cilantro, chopped

Instructions

  1. In a bowl, combine the shrimp, lemongrass, garlic, chili, fish sauce, lime juice, soy sauce, sugar, and black pepper. Let it marinate for 10 minutes.
  2. Heat the vegetable oil in a large pan over medium-high heat. Add the marinated shrimp and stir-fry for 3-4 minutes until the shrimp are pink and cooked through.
  3. Sprinkle with fresh cilantro and serve hot.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
10 minutes
Total time:
30 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
20g
Fat
15g
Carbohydrates
10g

Supplies

Large pan Bowl

Tools

Knife Cutting board Measuring spoons

Serving suggestions

Serve the Lemongrass-Lime Shrimp Stir-Fry over steamed rice or with a side of stir-fried vegetables for a complete meal.

Tips & tricks

For a spicier kick, add more red chili to the marinade.

Cost

$15