Lemongrass Shrimp and Bean Sprout Stir-Fry

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Quick-cooked shrimp and bean sprouts in a fragrant lemongrass and garlic sauce, served over steamed rice. This Vietnamese recipe, ready in about 20 minutes, pairs Shrimp, Lemongrass, Garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz, peeled and deveined Shrimp
• 2 stalks, minced Lemongrass
• 3 cloves, minced Garlic
• 4 oz Bean sprouts
• 1/2, sliced Bell pepper
• 2 tbsp Soy sauce
• 1/2 tsp Sugar
• 1 tbsp Rice vinegar
• 1 tsp Sesame oil
• 1 tbsp Cooking oil
• 2 cups Cooked rice

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Instructions

1. Step 1: In a small bowl, mix 2 tbsp soy sauce, 1/2 tsp sugar, 1 tbsp rice vinegar, and 1 tsp sesame oil; set aside.
2. Step 2: Heat 1 tbsp cooking oil in a large skillet over medium-high heat; add 3 minced garlic cloves and 2 minced lemongrass stalks, stir-frying for 30 seconds until fragrant.
3. Step 3: Add 8 oz shrimp and 4 oz bean sprouts, stirring constantly for 2-3 minutes until shrimp are pink and opaque.
4. Step 4: Add 1/2 sliced bell pepper and the sauce mixture, cooking for 1 minute until sauce thickens and coats ingredients.
5. Step 5: Serve over 2 cups cooked rice.