Lemongrass & Ginger Shrimp Stirfry
Lemongrass & Ginger Shrimp Stirfry

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, lemongrass & ginger shrimp stirfry. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Lemongrass & Ginger Shrimp Stirfry is one of the most favored of current trending foods on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Lemongrass & Ginger Shrimp Stirfry is something that I’ve loved my whole life.

Cymbopogon, also known as lemongrass, barbed wire grass, silky heads, Cochin grass, Malabar grass, oily heads or fever grass, is a genus of Asian, African, Australian. specii/lemongrass/priprava-lemongrass. Lemongrass is an herb with various health benefits. Know about its uses, nutrition, and also learn how to make your own lemongrass tea.

To begin with this recipe, we must prepare a few ingredients. You can cook lemongrass & ginger shrimp stirfry using 12 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Lemongrass & Ginger Shrimp Stirfry:
  1. Take 1 zucchini, halved and sliced
  2. Take 1 Green pepper, sliced
  3. Take 1 Red pepper, sliced
  4. Make ready 1 lb Shrimp, deveined and peeled
  5. Prepare 1 1/2 tbsp thai yellow curry paste
  6. Get 1 can Coconut milk
  7. Prepare salt and pepper
  8. Get 1 tsp Coconut oil
  9. Prepare sesame seeds (optional) as a garnish
  10. Prepare Marinade
  11. Make ready 2 lemongrass stalks, minced (tough outer bit removed)
  12. Get 1 1/2 tbsp Fresh grated ginger

Lemongrass is a fragrant plant which is also called fever grass because of its ability to. Extraction Method: Steam distilled from plant's leaves.

Instructions to make Lemongrass & Ginger Shrimp Stirfry:
  1. Mince the lemongrass the best you can, add ginger and marinade the shrimp for 30 min.
  2. In a large pan heat coconut oil and add shrimp (not including marinade)
  3. When shrimp just turns pink, add the yellow curry paste and 1/2 the can of coconut milk, mix to combine.
  4. Add the veggies and cook for about 3 min.
  5. After 3 min, add the rest of the coconut milk, mix and let cook for 5 min.
  6. Serve with rice or noodles 😆😆😆 .. it doesn't take very long, I like my veggies to be a little crisp but you're more than welcome to cook longer . ENJOY!! 😉

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