As promised, I brought you my lemongrass shrimp recipe!!
It is MUST TRY recipe, if you don’t you will totally miss out!!
Hands down, the best lemongrass shrimp you will ever put in your mouth!!
You can thank me later! lol
First of all, chopped garlic, lemongrass and shallot.
Heat a large skillet (possibly 12” skillet) over medium high heat; add butter, garlic, lemongrass, shallot and pinch of salt. Sauté for 5 to 6 minutes, stir occasionally.
Meanwhile, mix fish sauce, honey, Thai chili and black pepper in a small mixing bowl to make sauce. Set aside. Thai chili is optional so if you don’t like spicy just omit it, if you want mild just add 1 or 2, if you are a crazy spicy food lover like me, add 6 or more!
Add the shrimp into the skillet, stir well so the shrimp will be coated evenly with the butter and aromatics. Spread the shrimp evenly as possible and cook for 2 minutes or until it’s half way cooked through.
I used U/15 shrimp, bigger than extra jumbo. I got my shrimp from Costco.
Below might be helpful to understand the size of the shrimp!
| Size | Count Per Pound |
|---|---|
| Colossal | U/15 |
| Extra Jumbo | 16/20 |
| Jumbo | 21/25 |
| Extra Large | 26/30 |
Pour the sauce mixture and stir. Cook for additional 2 minutes or until shrimps are fully cooked. (adjust cooking time if you are using smaller size shrimp than U/15.)
Remove from heat and serve immediately.
Enjoy with my Garlic Noodle or Garlic Rice!
The BEST Lemongrass Shrimp
- Total Time: 10 mins
- Yield: 4 1x
Description
Ingredients
- 2 tbsp unsalted butter
- 1 tbsp chopped garlic (approximately 3 to 4 cloves garlic)
- 5 tbsp chopped lemongrass (approximately 1 large lemongrass)
- 6 tbsp chopped shallot (approximately 1 small shallot)
- pinch of salt
- 2 tbsp fish sauce
- 2 tbsp honey
- 1 to 6 thai chili, chopped
- 1/4 to 1/2 tsp black pepper
- 2 lb U/15 head removed & deveined shrimp
Instructions
- Heat a large skillet (possibly 12” skillet) over medium high heat; add butter, garlic, lemongrass, shallot and pinch of salt. Sauté for 5 to 6 minutes, stir occasionally.
- Meanwhile, mix fish sauce, honey, thai chili and black pepper in a small mixing bowl to make sauce. Set aside.
- Add the shrimp into the skillet, stir well so the shrimp will be coated evenly with the butter and aromatics. Spread the shrimp evenly as possible and cook for 2 minutes or until it’s half way cooked through.
- Pour the sauce mixture and stir. Cook for additional 2 minutes or until shrimps are fully cooked. (adjust cooking time if you are using smaller size shrimp than U/15.) Remove from heat and serve immediately. Enjoy with my Garlic Noodle or Garlic Rice!
- Cook Time: 10 mins
6 comments
What brand of skillet is that?
I love her shows. Yummy, yummy.she is a good teacher.
This was excellent. I almost panicked halfway through and modified the recipe but I’m glad I didn’t. Thanks!
Good thing you didn’t! Thank you for trusting me!
Really, really good. Don’t overcook the shrimp! When they curl up, they are done.
I used lemongrass paste instead of the stalk lemongrass, and I think it worked fine; the stalk lemongrass is kind of gritty in recipes sometimes even when you mince it really fine.
I also substituted dark caramel sauce for the honey the second time I made it, and I definitely prefer it.
My rating doesn’t stick for some reason, but I’d give it four stars.
Tried this recipe tonight with jalapeno instead of the thai chili since that is what I had- still absolutely delicious! Thank you!