Jim Bathie Photo by: Jim Bathie

Steamed Lemon Grass Shrimp

Leaving the tails on the shrimp contributes extra flavor to this Southeast Asian dish. Serve this with brown rice.

Cooking Light JUNE 2000

  • Yield: 4 servings (serving size: 5 ounces shrimp)


  • 1 1/2 pounds unpeeled medium shrimp
  • 2 stalks lemon grass, split lengthwise
  • 2 cups yellow bell pepper strips
  • 1/2 cup (1-inch) diagonally sliced green onions
  • 1 tablespoon chopped peeled fresh ginger
  • 1 tablespoon chopped seeded serrano chile
  • 6 cilantro sprigs
  • 2 limes, sliced (about 10 slices)
  • 4 lime wedges


Peel the shrimp, leaving the tails intact. Cut 2 pieces of parchment paper to fit into each rack of a bamboo steamer. Top with lemon grass. Divide the shrimp, bell pepper, and next 5 ingredients (bell pepper through lime slices) between the two racks; cover with steamer lid.

Add water to a wok to a depth of 1 inch, and bring to a boil. Place steamer in wok; steam 7 minutes or until shrimp are done. Remove the shrimp mixture from steamer; discard parchment paper. Serve with lime wedges.

Nutritional Information

Amount per serving
  • Calories: 154
  • Calories from fat: 15%
  • Fat: 2.5g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 1g
  • Protein: 26.6g
  • Carbohydrate: 5.2g
  • Fiber: 1.2g
  • Cholesterol: 194mg
  • Iron: 3.9mg
  • Sodium: 193mg
  • Calcium: 79mg

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Steamed Lemon Grass Shrimp recipe