Thai Garlic Shrimp With Lemon-Coriander Sauce
Recipe: #13061
July 11, 2014
"Despite the number of ingredients, this comes together quickly. Another of our family's favorites from "Simply Thai Cooking" by Wandee Young. Serves 2 as a entree, or 4 as an appetizer."
Original is 3 servings
Ingredients
- SAUCE
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- SHRIMP
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- Garnish
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Nutritional
- Serving Size: 1 (1467.9 g)
- Calories 677.6
- Total Fat - 43.3 g
- Saturated Fat - 6 g
- Cholesterol - 70.6 mg
- Sodium - 11095.8 mg
- Total Carbohydrate - 60.1 g
- Dietary Fiber - 16.2 g
- Sugars - 39.5 g
- Protein - 23.1 g
- Calcium - 273.4 mg
- Iron - 5.7 mg
- Vitamin C - 75.4 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Thoroughly mix all ingredients for sauce in a bowl and let rest for 20-30 minutes.
Step 2
Combine all ingredients except oil in a bowl. Toss and mix so that all the shrimp are thoroughly coated in the marinating ingredients. Let sit of 3-5 minutes.
Step 3
Heat oil in a wok or large frying pan on high heat. Add shrimps and marinade and stir-fry on high heat. Shrimp should be cooked through and slightly browned - about 3 minutes.
Step 4
Line a serving plate with lettuce leaves and transfer the shrimp onto the lettuce. Top with red pepper strips and cilantro. Garnish with tomato and cucumber slices. Offer Lemon Sauce in a small bowl alongside
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When buying shrimp, look for ones that are firm, moist, and smell like the ocean.
- If possible, use fresh cilantro and lemon juice for the best flavor.
- Substitute the vegetable oil for coconut oil. The benefit of this substitution is that coconut oil is a healthier option than vegetable oil, as it contains healthy fats and is higher in antioxidants.
- Substitute the soy sauce for tamari. The benefit of this substitution is that tamari is gluten-free and has a richer flavor than soy sauce.
Coconut Curry Shrimp Replace the soy sauce, sugar, lemon juice, peanuts, and cilantro with 1/4 cup of coconut milk, 1 teaspoon of curry powder, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of ground ginger. Stir-fry the shrimp in the same way and serve with the coconut curry sauce.
Coconut Rice: This fragrant and fluffy rice dish is the perfect accompaniment to the Thai Garlic Shrimp. It's lightly sweetened with coconut milk and pairs perfectly with the savory shrimp and zesty lemon-coriander sauce.
Spicy Thai Cucumber Salad: This crunchy and refreshing salad is the perfect contrast to the creamy coconut rice and savory shrimp. It's made with thinly sliced cucumbers, red onion, and a spicy dressing of lime juice, fish sauce, and chili peppers, and it adds a bright and spicy flavor to the meal.
FAQ
Q: How long should I let the sauce rest?
A: Let the sauce rest for 20-30 minutes before using it in the recipe.
Q: What is the best way to store the sauce?
A: Store the sauce in an airtight container in the refrigerator for up to 5 days. To freeze, transfer the sauce to a freezer-safe container and freeze for up to 3 months.
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Fun facts:
This Thai Garlic Shrimp with Lemon-Coriander Sauce recipe is inspired by the book ‘Simply Thai Cooking’ by Wandee Young. Wandee Young is a renowned Thai cookbook author and restaurateur who has been featured in the New York Times and other publications.
The combination of garlic, lemon juice, and cilantro is a classic Thai flavor combination that has been used in Thai cuisine for centuries. In fact, the famous Thai dish Tom Yum Goong is made with these same flavors.