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“Martin Yan”
1hr 5mins

Ingredients Nutrition

  • Sauce
  • 12 cup ketchup
  • 12 cup water
  • 2 tablespoons sweet chili sauce
  • 1 12 tablespoons curry powder
  • Shrimp
  • 1 tablespoon vegetable oil
  • 1 stalk lemongrass, stalk bottom 4 inches only, minced
  • 2 garlic cloves, minced
  • 1 teaspoon minced ginger
  • 12 yellow onion, thinly sliced
  • 12 red bell pepper, thinly sliced
  • 3 green onions (2 cut into 2-inch pieces, 1 chopped)
  • 1 lb medium raw shrimp, peeled and deveined
  • 1 tablespoon sesame oil


  1. Make sauce: combine all the ingredients in a bowl; mix well and set aside.
  2. Place a stir-fry pan over high heat until hot; add oil, swirling to coat all sides.
  3. Add in lemongrass, garlic, and ginger; cook, stirring, until fragrant, about 15 seconds.
  4. Add in yellow onion, red bell pepper, and green onion pieces and stir-fry until the onion slices begin to brown on the edges, about 2 minutes.
  5. Add in the shrimp and stir-fry until they begin to curl and turn pink, 1 ½ to 2 minutes.
  6. Add in the sauce and cook, stirring, until the sauce boils and thickens slightly, about 30 seconds.
  7. Add in the sesame oil and toss to coat the shrimp evenly.
  8. Transfer to a plate, sprinkle with the chopped green onion, and serve.

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