Lemongrass & Ginger Shrimp Stirfry
Lemongrass & Ginger Shrimp Stirfry

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, lemongrass & ginger shrimp stirfry. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Lemongrass & Ginger Shrimp Stirfry is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Lemongrass & Ginger Shrimp Stirfry is something that I’ve loved my whole life. They’re nice and they look fantastic.

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. specii/lemongrass/priprava-lemongrass. Lemongrass is an herb with various health benefits. Know about its uses, nutrition, and also learn how to make your own lemongrass tea.

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

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

Lemongrass is a fragrant plant which is also called fever grass because of its ability to. Extraction Method: Steam distilled from plant's leaves.

Steps 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!! 😉

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