Lemongrass Shrimp over Rice Vermicelli and Vegetables

May 22, 2023May 22, 20230 2
Lemongrass Shrimp over Rice Vermicelli and Vegetables
in Seafood

Prep

30 min

Cook

15 min

Ready In

45 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

1/3 cup Thai fish sauce
1/4 cup sugar
2 tablespoons finely chopped peeled fresh lemongrass
1 tablespoon vegetable oil
2 garlic cloves , minced
32 large shrimp , peeled and deveined ( about 1 1/2 pounds )
1 cup fresh lime juice
3/4 cup shredded carrot
1/2 cup sugar
1/4 cup Thai fish sauce
2 garlic cloves , minced
2 Thai red chili peppers , seeded and minced
1/4 cup vegetable oil
3/4 cup thinly sliced shallot
8 ounces rice vermicelli
3 1/2 cups shredded boston lettuce , divided
2 cups fresh bean sprouts , divided
1 3/4 cups shredded carrots , divided
1 medium cucumber , halved lengthwise , seeded , and thinly sliced ( about 1 1/2 cups )
cooking spray
1/2 cup chopped of fresh mint
1/2 cup dry-roasted unsalted peanuts , finely chopped

Nutrision Information

Servings Per Recipe
6
Calories
489
Sugar
20g
Fat
22g
Lemongrass Shrimp over Rice Vermicelli and Vegetables is a classic Vietnamese dish that is famous for its delicate flavors and subtle blend of textures. The dish is a perfect summer meal that combines the refreshing flavors of lemongrass, lime, and fresh herbs with the crunchiness of vegetables. The dish is usually garnished with roasted peanuts, which add an extra layer of texture to the recipe. The combination of sweet, sour, and savory flavors makes this dish a delightful and memorable one. This recipe is also versatile, and you can use any combination of vegetables you like, depending on what is in season.

Instructions

1.Whisk together fish sauce, sugar, lemongrass, vegetable oil, and garlic in a large bowl. Stir in shrimp to combine well and marinate for 20-30 minutes
2.In another medium bowl, whisk together lime juice, shredded carrot, sugar, fish sauce, minced garlic, and Thai red chili peppers to make the sauce. Set aside
3.Heat oil in a large nonstick skillet over medium-high heat; add shallots and cook for about 3-5 minutes or until they are browned and crisp. Remove the shallots with a slotted spoon and set aside.
4.Add shrimp to the skillet and cook for about 3-5 minutes or until they turn pink. Remove from heat and let cool for 2-3 minutes.
5.Place rice vermicelli and vegetables in a large bowl. Pour the sauce over the noodles and toss well. Divide the noodles and vegetables into six bowls. Top with the cooked shrimp and garnish with chopped peanuts, fresh mint, and fried shallots.

PROS

This recipe is full of flavor and has a refreshing crunch from the vegetables; it is a perfect meal for a hot summer day.
The ingredients used in this recipe are also easily available in most supermarkets.

CONS

Rice vermicelli takes some time to cook, but it is worth it.
The fish sauce used in this recipe is quite pungent and may not be suitable for everyone’s taste.
The recipe also uses a fair amount of oil, which can be reduced for a healthier meal.

HEALTH & BENEFITS

This recipe is rich in vegetables, which are an excellent source of fiber, vitamins, and essential nutrients. It also contains shrimp, which is low in fat and calories and a good source of protein. Lemongrass is known for its anti-inflammatory properties and is believed to aid in digestion. Peanuts are also known for being rich in healthy fats, fiber, protein, and various nutrients.

Print

Leave a Reply

Your email address will not be published.