Stir-Fried Shrimp and Bean Sprouts with Lemongrass

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Quick-cooked shrimp and bean sprouts with a zesty lemongrass-infused sauce for a vibrant, protein-packed dish. This vietnamese-inspired asian ready in about 35 minutes pairs pound, peeled and deveined shrimp, tablespoons soy sauce, tablespoon rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, 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.

★ 3.9 (15 ratings) Prep: 25 min Cook: 10 min Serves 4 Vietnamese cuisine 250 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, combine 1 pound shrimp with 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sugar, and 1 tablespoon cornstarch. Marinate for 10 minutes.
  2. Step 2: Heat 2 tablespoons vegetable oil in a wok over high heat. Add 4 minced garlic cloves and 2 tablespoons finely chopped lemongrass. Stir-fry for 30 seconds until fragrant.
  3. Step 3: Add 1 pound marinated shrimp and stir-fry for 2-3 minutes until pink and cooked through. Remove shrimp and set aside.
  4. Step 4: Add 2 cups bean sprouts and 1/2 sliced red bell pepper to the wok. Stir-fry for 2 minutes until crisp-tender.
  5. Step 5: Return shrimp to the wok, add 1/4 cup chopped cilantro, and stir to combine. Cook for 1 minute more before serving.

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Frequently asked questions

How long does Stir-Fried Shrimp and Bean Sprouts with Lemongrass take to make?

Total time is about 35 minutes (25 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stir-Fried Shrimp and Bean Sprouts with Lemongrass?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tablespoons soy sauce from drying out.

Can I substitute ingredients in Stir-Fried Shrimp and Bean Sprouts with Lemongrass?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stir-Fried Shrimp and Bean Sprouts with Lemongrass for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Stir-Fried Shrimp and Bean Sprouts with Lemongrass?

Vietnamese asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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