Ingredients for Drunken Lemongrass Shrimp
- Medium Raw Shrimp
- Dry Sherry
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- Vegetable Oil
- 2 shallots (thinly sliced)
- Dried Red Chili Peppers
- 2 stalks lemongrass (finely minced, white part only)
- Garlic
- Cilantro
- Lime
- 2 tablespoons soy sauce
- Oyster Sauce
- 1 tablespoon fish sauce
- Light Brown Sugar
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Drunken Lemongrass Shrimp? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Drunken Lemongrass Shrimp
- Marinate the shrimp: In a medium bowl, combine 1 pound shrimp, 1/4 cup rice wine, 1 tablespoon cornstarch, and 1/2 teaspoon salt. Toss until shrimp are evenly coated.
- Set aside for 10 minutes.
- Prepare the sauce: In a small bowl, whisk together 2 tablespoons rice wine, 2 tablespoons lime juice, 2 tablespoons soy sauce, 1 tablespoon oyster-flavored sauce, 1 tablespoon fish sauce, and 1 tablespoon brown sugar until sugar dissolves.
- Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon oil, swirling to coat.
- Add 2 shallots (thinly sliced), 2-3 Thai chilies (finely chopped, adjust to taste), 2 stalks lemongrass (finely minced, white part only), and 1 tablespoon fried garlic. Stir-fry until fragrant, about 30 seconds.
- Add the marinated shrimp to the wok. Cook, stirring frequently, until shrimp turn pink, about 1-2 minutes.
- Pour the sauce over the shrimp. Reduce heat to medium-low, cover, and cook until shrimp are cooked through and shallots are tender, about 5 minutes.
- Garnish with fresh cilantro sprigs before serving over jasmine rice.
Nutrition Information (Approximate per serving)
Sodium
60 g
Sugar
4g
Fat
2g
Carbs
3g
