Lemongrass & Ginger Shrimp Stirfry
Lemongrass & Ginger Shrimp Stirfry

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, lemongrass & ginger shrimp stirfry. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

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

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

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, and tropical island plants in the grass family. Some species (particularly Cymbopogon citratus) are commonly cultivated as culinary and medicinal herbs because of their scent, resembling that of lemons (Citrus limon). Lemongrass is an herb with a lemony scent. The culinary herb is produced from the stalk of the lemongrass plant (Cymbopogon citratus).

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˜‰

This plant grows in many tropical climates, most notably in Southeast Asia. Lemongrass is a potent herb that helps treat insomnia, stomach and respiratory disorders, fever, and infections. The antioxidant activity of the lemongrass boosts the immune system and protects against antibiotic-resistant Staphylococcus aureus. It is extensively used in aromatherapy and helps. Prized for its intense citrus-like scent and flavor, lemongrass has many uses, from herbal teas to insect repellents.

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