Fructose Free Lemongrass Coconut Shrimp Stir-Fry with Lime
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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
Ingredient noteRed and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 1 cup snap peas, strings removed
Ingredient noteSugar snap peas are lower in fructose than their name suggests, and the portion used here is modest, so it is likely Low Fructose. If you prefer to always avoid snap peas, please tap it and change its rating to Red.
- 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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