Lemongrass-Mango Louisiana Shrimp

with Vermicelli Rice Noodles

Courtesy of the Louisiana Seafood Promotion & Marketing Board


1 lb. Extra Large Louisiana Shrimp, (26-31 count), peeled and deveined, tail off

2 Tbsp. Peanut Oil

3 Tbsp. Shallot, minced

2 Tbsp. Ginger, minced

2 tsp. Garlic, minced

2 Tbsp. Jalapeños, no seeds, minced

1 stalk Lemongrass, split in half

½ cup Carrots, julienne

¾ cup Coconut Milk

1 tsp. Red Curry Paste

2 Tbsp. Lime Juice

¼ cup Mango, diced

8 oz. Rice Noodles, cooked according to directions on package

2 Tbsp. Fresh Basil, chopped

2 Tbsp. Fresh Cilantro, chopped

2 Tbsp. Fresh Mint, chopped


Heat medium sauté pan over medium-high heat. Add peanut oil, shallots, ginger, garlic, jalapenos and lemongrass. Cook until fragrant, about 30 seconds. Add carrot julienne and Louisiana Shrimp and sauté additional minute. Add coconut milk, curry paste, lime juice and diced mango. Cook for 2 more minutes.

Remove lemongrass.


Add rice noodles, basil, cilantro and mint to pan and toss.


Serve in bowls, dividing shrimp, noodles and broth evenly.

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