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Ingredients (11)

  • 3 tablespoons soy sauce
  • 2 medium garlic cloves, thinly sliced
  • 2 large jalapeño peppers, stemmed and thinly sliced on the bias
  • 2 tablespoons cilantro, finely chopped
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon olive oil
  • 4 teaspoons granulated sugar
  • 12 jumbo shrimp, peeled and deveined
  • 1 lemongrass stalk, tough outer layer removed and cut into 4 pieces
  • 1/4 cup vodka
  • Basic Steamed White Rice, for serving
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Nutritional Information
  • Calories227
  • Fat7.53g
  • Saturated fat1.11g
  • Trans fat0.01g
  • Carbs16.1g
  • Fiber0.89g
  • Sugar9.52g
  • Protein9.15g
  • Cholesterol60.48mg
  • Sodium1593.83mg
  • Nutritional Analysis per serving (2 servings) Powered by

This quick stir-fry is ideal for a weeknight meal. If you don’t like spice, remove the seeds from the jalapeños for less of a kick. Add some sautéed bok choy to complete the meal.


  1. 1Place the soy sauce, garlic, jalapeños, cilantro, lime juice, oil, and sugar in a shallow dish and stir to combine. Add the shrimp and lemongrass and stir to coat. Let marinate for 10 minutes at room temperature.
  2. 2Heat a large frying pan over high heat until hot, about 3 minutes. Add the shrimp mixture and cook until the shrimp are bright pink, about 3 minutes. Remove from heat and carefully add the vodka. Return the pan to high heat and cook for 1 minute more or until the alcohol smell has dissipated. Remove the lemongrass pieces and serve the shrimp and sauce over steamed rice.
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