Lemongrass & Ginger Shrimp Stirfry
Lemongrass & Ginger Shrimp Stirfry

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, lemongrass & ginger shrimp stirfry. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. 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 recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Lemongrass & Ginger Shrimp Stirfry is something that I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. 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. Get 1 zucchini, halved and sliced
  2. Make ready 1 Green pepper, sliced
  3. Make ready 1 Red pepper, sliced
  4. Prepare 1 lb Shrimp, deveined and peeled
  5. Take 1 1/2 tbsp thai yellow curry paste
  6. Take 1 can Coconut milk
  7. Prepare salt and pepper
  8. Take 1 tsp Coconut oil
  9. Prepare sesame seeds (optional) as a garnish
  10. Make ready Marinade
  11. Get 2 lemongrass stalks, minced (tough outer bit removed)
  12. Get 1 1/2 tbsp Fresh grated ginger

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 šŸ˜†šŸ˜†šŸ˜† .. 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!! šŸ˜‰

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