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.
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
- 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.
- 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.
- 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