Lemongrass & Ginger Shrimp Stirfry
Lemongrass & Ginger Shrimp Stirfry

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, lemongrass & ginger shrimp stirfry. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

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. Pharmacology of lemongrass (Cymbopogon citratus Stapf). specii/lemongrass/priprava-lemongrass. Lemongrass is an herb with various health benefits.

Lemongrass & Ginger Shrimp Stirfry is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Lemongrass & Ginger Shrimp Stirfry is something which I’ve loved my whole life.

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

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

Refreshing, citrus-scented lemongrass imparts a unique flavor to the recipes. Its rough, tufted stems and leaf buds are among the most sought-after herbal parts employed. Lemongrass is a super-herb with amazing healing properties. Its been used for many hundreds of years in Asia and Africa and now in the western hemisphere too.

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!! 😉

Scientific Name(s): Cymbopogon citratus (DC.) Stapf, Cymbopogon flexuosus (Nees ex J. Watson Common Name(s): Achara, British Indian Lemongrass, Cochin Lemongrass, East.

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