About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Dried red pepper flakes can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid red pepper flakes, please tap it and change its rating to Red.
Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
Pat the shrimp dry with paper towels and season lightly with salt and pepper. Set aside.
Heat the garlic-infused oil in a large skillet or wok over medium heat until shimmering. Add the ginger and lemongrass and cook, stirring constantly, until fragrant and just beginning to soften, about 1–2 minutes.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
