Lemongrass Coconut Shrimp Stir-Fry with Lime
Total time35 min
Prep time20 min
Cook time15 min
4.8(13)
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Learn more →Ingredients
4 servings
For the stir-fry
- 1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on or off
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp neutral oil (such as canola or avocado oil), divided
- 1 red bell pepper, thinly sliced
- 1 cup snap peas, strings removed
- 3 scallions, white and light green parts only, thinly sliced
- 2 cloves garlic, minced
For the sauce
- 2 stalks lemongrass, outer layers removed, tender inner core finely minced
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp fresh lime juice (from about 1 lime)
- 1 tsp light brown sugar
- 1 tsp fresh ginger, finely grated
- 1 tsp lime zest (from about 1 lime)
- ½ tsp red pepper flakes
- 1 tsp cornstarch
For serving
- cooked jasmine rice or rice noodles, for serving
- fresh cilantro leaves, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Pat the shrimp dry with paper towels and season with the salt and black pepper. Set aside.
- 2
In a small bowl, whisk together the minced lemongrass, coconut milk, fish sauce, soy sauce, lime juice, brown sugar, grated ginger, lime zest, red pepper flakes, and cornstarch until the cornstarch is fully dissolved. Set the sauce aside.
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