Vietnamese-Style Lemongrass Boiled Shrimp
Equipment
- Large pot (for boiling shrimp on the stove)
- Tongs or slotted spoon
- Knife and Cutting Board
- Small bowl (for the dipping sauce)
- Serving platter
Ingredients
- For the Shrimp
- 1 lb large shrimp shell-on (preferably wild-caught for better flavor)
- 4 cups water
- 2 stalks fresh lemongrass smashed and cut into 3-inch pieces
- 3 cloves garlic smashed
- 1- inch piece of ginger sliced
- 1 small shallot halved
- 1 tbsp Old Bay seasoning
- 1 tbsp fish sauce
- 1 tsp sugar
- ½ tsp salt
- Juice of 1 lime
For the Dipping Sauce
- 2 tbsp fish sauce
- 1 tbsp fresh lime juice
- 1 clove garlic minced
- 1 Thai chili finely chopped (optional)
- 1 tsp sugar
Instructions
Prepare the Lemongrass Infused Broth
- In a large pot, bring 4 cups of water to a boil. Add lemongrass, garlic, ginger, shallot, Old Bay seasoning, fish sauce, sugar, and salt. Let it simmer for about 5 minutes to allow the flavors to infuse.
Cook the Shrimp
- Once the broth is aromatic, add the shrimp directly into the pot. Let them cook for about 2-3 minutes, or until they turn bright pink and curl up. Be careful not to overcook them.
Drain and Serve
- Using tongs or a slotted spoon, transfer the shrimp to a serving platter. Squeeze fresh lime juice over the top for extra zest.
Make the Dipping Sauce
- In a small bowl, mix fish sauce, lime juice, minced garlic, Thai chili (if using), and sugar. Stir until the sugar dissolves.
Enjoy!
- Serve the shrimp warm with the dipping sauce and your favorite shrimp boil side dishes like steamed rice, fresh herbs, or a crisp cucumber salad.