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

Recipe by Cooking Light June 2000


Credit: Jim Bathie

Recipe Summary test

4 servings (serving size: 5 ounces shrimp)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

154 calories; calories from fat 15%; fat 2.5g; saturated fat 0.5g; mono fat 0.3g; poly fat 1g; protein 26.6g; carbohydrates 5.2g; fiber 1.2g; cholesterol 194mg; iron 3.9mg; sodium 193mg; calcium 79mg.