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Lemongrass Mango Shrimp

The unique flavor of lemongrass is the secret ingredient to this authentic Vietnamese coconut curry. Once the vegetables are chopped and the seafood prepared, this dish takes mere minutes to cook on the stovetop. Use only one tablespoon of curry for mild spiciness, especially when serving to children.

Serves 4
Ready in 30 mins
Prep time 20 mins
Cooking time 10 mins
195 calories per serving


> 1 tbsp peanut or canola oil
> 1/4 cup minced shallots
> 2 tbsp minced fresh ginger
> 1 tbsp minced garlic
> 1- 2 tbsp jalapeño, no seed
> 1 stalk lemongrass, split in half
> 1 1/2 cup snow peas
> 3/4 lb cooked shrimp, peeled and deveined, tail on
> 1 cup lite coconut milk
> 1 tbsp red curry paste or 1 tsp chili powder
> 3 tbsp lime juice
> 1 mango, diced


Heat large skillet over medium-high heat. Add oil, shallots, ginger, garlic, jalapeño and lemongrass stalk. Cook until fragrant, about 30 seconds.
Add snow peas and shrimp and sauté an additional minute.
Add coconut milk, curry paste, lime juice and diced mango. Cook for 2–3 more minutes.
Remove lemongrass stalk before serving.


Adapted from a recipe by Louisiana Seafood Promotion & Marketing Board.


*Use 1 tablespoon for mild, more for medium to hot.

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