Shrimp, Lemongrass, and Basil

Preparation info
  • Serves


    as a main dish with rice
    • Difficulty


    • Ready in

      30 min

Appears in
Everyday Thai Cooking: Quick and Easy Family Style Recipes

By Katie Chin

Published 2013

  • About

I love the woodsy lemony notes in this dish from the lemongrass which pairs so well with shrimp. I like to make this dish when we have last minute guests because most of the ingredients are in my pantry and I usually have frozen shrimp in my freezer.


  • 10 oz (330 g) medium-sized shrimp, peeled and deveined
  • ½ teaspoon dark sesame oi


  1. Toss the shrimp with the sesame oil, all-purpose cornstarch, and pepper in a small bowl. Cover and refrigerate for 10 minutes.
  2. Heat ½ of the oil in a wok or skillet over medium-high heat. Add the shrimp and stir-fry until the shrimp turns pink. Remove the shrimp from the pan and set aside. Wash and thoroughly dry the wok or skillet.
  3. Heat the remaining