Lemongrass Shrimp

As temperatures soar I become more obsessed with the fusion of old and new. The notion of hot food isn’t tempting. With that in mind, what could be better than Vietnamese and Indian flavors mixed together. Lemongrass shrimp proves that answer to be, “Nothing could be better”.

The freshness of the lemongrass mixed with the deep spiciness of cumin are an amazing blend to season meat with, regardless of if you’re going to serve it as a stand alone dish or on rice, salads, etc. I love lemongrass shrimp on a big salad or in Vietnamese salad rolls. The fresh herbs, the chewiness of the rice paper wrapper, and the sweet, sour, spiciness of the shrimp. It’s heaven! That said, I’ve used this marinate on fish as well – not bad at all!

This recipe is so easy and fast to make! It’s become a standard go to when I either can’t figure out what to cook, or am just in the mood for something that tastes incredible but requires little to no effort.

One of the big reasons I’m so obsessed with this recipe is because of my infatuation with Asian cuisine as a whole. I cook a lot – shocking, I know. And lets face it, I don’t eat Indian food all day everyday. I love food, love exploring cuisines, trying new dishes, and then of course, cooking them at home. I cook a lot of Japanese, Korean, Vietnamese, Thai, and Chinese food at home. I need to work on my Malay and Singaporean skills, they’re a little sad. But because I cook so many other types of cuisines I’m always tinkering with fusing Indian flavors. Or adversely seeing if I can bring those flavors into Indian cuisine. Sometimes it works…other times, not so much. Need another lemongrass recipe? Try my crispy lemongrass chicken wings.

Check out these fusion recipes:

Lemongrass Shrimp

Course: Main Courses, AppetizersCuisine: Punjabi FusionDifficulty: Easy

Servings

4

servings

Prep time

25

minutes

Cooking time

5

minutes

30

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 1 lb shrimp

• 3 tbsp vegetable oil, plus oil for cooking

• 2 tbsp fish sauce

• 1 tsp cumin, ground

• 2 tbsp sugar

• 4 tbsp lemongrass, minced

• 3 cloves garlic, minced

• 2 tbsp ginger, minced

• 1 Serrano pepper, minced

Directions

• Clean:
• Clean the shrimp. It’s up to you if you’d like the shrimp to be shell in or shelled.
• Marinade:
• Combine the oil, fish sauce, cumin, and sugar. Mix till the sugar has dissolved.
• Stir in lemongrass, garlic, ginger, and Serrano pepper.
• Add in shrimp and make sure to coat them evenly. Cover and refrigerate at least 2 hours, overnight is best.
• Cook:
• I like to wok fry these, however, you can grill or pan fry.
• Serve:
• Serve with your favorite condiment. I tend to either toss these on a salad, or stand alone with Thai chili-vinegar sauce.

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