Pan-Seared Shrimp with Thai Lemongrass Chili Sauce Recipe

Growing up in Bangkok, I enjoyed going into our backyard garden to cut lemongrass stalks and add its unique, citrusy flavor to fresh curry pastes or spicy salads. Lemongrass is also a key ingredient in Tom Kha Kai(link to recipe in Cooking withWatcharee section), Tom Yum Soup, and Tom Yum Fried Rice(add a link to Tom Yum Fried Rice in Cooking withWatcharee).

This simple, flavorful meal features pan-seared shrimp drizzled with our fusion Thai Lemongrass & Chili Sauce. A perfect balance of sweet, tangy, and spicy,it's a quick dish that will brighten your day with refreshing flavors.

Author

Watcharee Limanon

Prep Time

5 minutes

Cook Time

10 minutes

Servings

4

Category

Dinner

Cuisine

Thai

Ingredients

• Watcharee’s Thai Lemongrass & Chili Sauce
• 20 - 25 fresh shrimp, cleaned, shelled and deveined
• 2-3 tbs oil
• 2 medium zucchinis, sliced
• 1-2 medium yellow squash, sliced
• ½ medium red onion, sliced
• 2 stalks of fresh lemongrass, thinly sliced from the purple part above the root (optional)
• Salt &pepper
• 4-5 cups cooked rice

Directions

1. Pat dry the shrimp. Add salt and pepper to taste.
2. Heat skillet on a stove over medium heat. Add oil
3. Add shrimp when the oil is hot. Cook on each side for about 2-3 minutes until cooked through. The cooked shrimp should be opaque, pink and curled.
4. On a bed of rice, add fresh zucchinis, yellow squash, red onion and sliced lemongrass. Top with pan seared shrimp and Watcharee’s Lemongrass &Chili Sauce and enjoy!