So many fresh flavors. Lemongrass, basil, mint, and spicy red pepper flakes gives that cool and spicy combo that Thai food is so famous for. Serve it hot or cold, you can't go wrong.
1 pound large shrimp
1 stalk lemongrass
1 1/2 cup water
1/2 lemon
3 tablespoons lime juice
1 tablespoon fish sauce
1 teaspoon crushed red pepper flakes, or to taste
1/2 red bell pepper, seeded and cut julienne
1/2 red onion, very thinly sliced
3 tablespoons chopped fresh mint
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh cilantro
salt and black pepper, to taste
Optional Garnishes
lettuce
fresh cilantro
lime slices
Peel the shrimp, leaving the tails on. Remove the vein. Set the shrimp aside.
Crush the lemongrass with the side of a knife and cut into 1-inch pieces.
Add the lemon grass and water to a saucepan and bring to a boil over medium-high heat. Squeeze the lemon to release the juice into the saucepan and then add the squeezed lemon. Let the water boil for 2 minutes then add the shrimp.
Let the shrimp boil for 2 minutes then drain the water, lemongrass, and lemon rind.
Transfer the shrimp to a bowl. Add the lime juice, fish sauce, crushed red pepper, sliced red bell pepper, onion, mint, basil, cilantro, salt, and pepper. Toss to combine.
Serve immediately on lettuce with lime slices and cilantro. The shrimp mixture can be chilled before serving, if desired.
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reviews & comments
May 23, 2017
LOVE THIS SALAD! we served over lettuce, warm on jasmine rice or as appetizer cups. GREAT!