Spicy Vietnamese Lemongrass Shrimp

Name: Spicy Vietnamese Lemongrass Shrimp
Yield: 2-3
Ingredients: 1 lb large shrimp, peeled and deveined; 1 tbsp cooking oil; 2 cloves garlic, minced; 2-3 Bird’s Eye or Serrano chilis, thinly sliced; ¼ cup green onion, sliced; ½ cup KA-ME Spicy-Chili Lemongrass Sauce

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Servings

2-3

A fragrant Vietnamese-style stir fry featuring juicy shrimp cooked with garlic and chili, paired with KA-ME Spicy Chili Lemongrass Sauce. Bright, savory, and hot - perfect with bok choy and rice.

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Ingredients

1 lb large shrimp, peeled and deveined
1 tbsp cooking oil
2 cloves garlic, minced
2-3 Bird’s Eye or Serrano chilis, thinly sliced
¼ cup green onion, sliced
½ cup KA-ME Spicy-Chili Lemongrass Sauce

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Directions

Pat shrimp dry and set aside.
Heat cooking oil in a skillet or wok over medium-high heat.
Add garlic and chili; sauté about 30 seconds until fragrant.
Add green onion and cook for 1 minute until slightly softened.
Add shrimp and stir-fry for 2–3 minutes until they turn pink.
Toss with KA-ME Spicy Chili Lemongrass Sauce and serve warm.

Recipe Note

Do not overcook shrimp—they cook very quickly.
Finish with a drizzle of sesame oil for a rich flavor.
Serve with bok choy and steamed jasmine rice or rice noodles.
Easy Pairing Option: Serve with microwave jasmine rice or rice noodles or toss pre-cooked shrimp and pre-cut vegetables with KA-ME Spicy Chili Lemongrass Sauce for a quick, no-prep meal.