Lemongrass & Ginger Shrimp Stirfry
Lemongrass & Ginger Shrimp Stirfry

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to prepare a special dish, lemongrass & ginger shrimp stirfry. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Lemongrass & Ginger Shrimp Stirfry is one of the most well liked of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Lemongrass & Ginger Shrimp Stirfry is something that I have loved my whole life.

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.

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

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