Stir-Fried Shrimp and Carrots with Toasted Almonds

Stir-Fried Shrimp and Carrots with Toasted Almonds
Photo by Scott Phillips


  • 2 Tbs. minced fresh lemongrass (from the tender, white inner part) or 1 Tbs. minced fresh ginger
  • Kosher salt
  • ¼ tsp. cornstarch
  • 1 lb. extra-jumbo shrimp (16 to 20 per lb.), peeled, deveined, and halved lengthwise
  • 1 Tbs. plus 1 tsp. fish sauce
  • 1 Tbs. minced garlic
  • 12 oz. medium carrots, cut into 1/8-inch-thick half-ovals
  • + 8 more ingredients
    • 1-½ tsp. packed dark brown sugar
    • ½ tsp. Asian chili garlic sauce
    • 2 tsp. fresh lime juice
    • 1 tsp. finely chopped or thinly sliced serrano chile, including seeds
    • 1 bunch scallions (about 3 oz.), trimmed and cut into 1-inch pieces (about 1-¼ cups)
    • 2 Tbs. chopped fresh cilantro
    • 3 Tbs. toasted sliced almonds
    • 2 Tbs. plus 1 tsp. canola or vegetable oil

Combine the fish sauce, lime juice, brown sugar, chili garlic sauce, cornstarch, and 1 Tbs. water in a small bowl; set aside. In another small bowl, combine the lemongrass or ginger, garlic, and chile; set aside. In a 12-inch skillet or wok, heat 1 Tbs. plus 1 tsp. canola oil over high heat. Whe...

View full recipe at Fine Cooking


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