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Drunken Lemongrass Shrimp

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“An appetizing summer treat. Yummy over jasmin rice.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Marinate the shrimp: In a medium bowl, combine the shrimp, rice wine, cornstarch and salt; toss until the shrimp are evenly coated.
  2. Set aside for 10 minutes.
  3. Prepare the sauce: In a small bowl combine the rice wine, lime juice, soy sauce, oyster-flavored sauce, fish sauce and brown sugar; stir until the sugar dissolves.
  4. Place a wok over high heat until hot.
  5. Add the oil, swirling to coat the sides.
  6. Add the shallots, chili peppers, lemongrass and fried garlic; stir-fry until fragrant, about 30 seconds.
  7. Slide the shrimp into the wok; cook, stirring, until the shrimp begin to turn pink, about 1 minute.
  8. Pour in the sauce; reduce the heat to low, cover and cook until the shrimp are cooked through and the shallots are tender, about 5 minutes.
  9. Scoop into shallow bowl and garnish with the cilantro sprig.

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