Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, lemongrass & ginger shrimp stirfry. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Lemongrass & Ginger Shrimp Stirfry is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. Lemongrass & Ginger Shrimp Stirfry is something which I have loved my entire life. They are nice and they look wonderful.

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. specii/lemongrass/priprava-lemongrass. Lemongrass is an herb with various health benefits. Know about its uses, nutrition, and also learn how to make your own lemongrass tea.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook lemongrass & ginger shrimp stirfry using 12 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Lemongrass & Ginger Shrimp Stirfry:

1. Prepare 1 zucchini, halved and sliced
2. Take 1 Green pepper, sliced
3. Take 1 Red pepper, sliced
4. Make ready 1 lb Shrimp, deveined and peeled
5. Make ready 1 1/2 tbsp thai yellow curry paste
6. Prepare 1 can Coconut milk
7. Take salt and pepper
8. Prepare 1 tsp Coconut oil
9. Prepare sesame seeds (optional) as a garnish
10. Get Marinade
11. Prepare 2 lemongrass stalks, minced (tough outer bit removed)
12. Make ready 1 1/2 tbsp Fresh grated ginger

Its rough, tufted stems and leaf buds are among the most sought-after herbal parts employed. Lemongrass is a super-herb with amazing healing properties. Its been used for many hundreds of years in Asia and Africa and now in the western hemisphere too.

Steps 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 😆😆😆 .. 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!! 😉

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