25 minutes
A vibrant and zesty Thai dish, shrimp larb is a symphony of fresh herbs, bold spices, and the succulent sweetness of shrimp, creating a harmonious dish perfect for a light lunch or dinner.
Shrimp, peeled and deveined
0 oz
tablespoons
Lemongrass, peeled and minced
tablespoons
Shallots, sliced
each
Garlic, sliced
cloves
Ginger, peeled and sliced
tablespoons
Bird Chili, sliced
each
teaspoons
teaspoons
Ground Cardamom
teaspoons
White Pepper Powder
teaspoons
teaspoons
pinches
Cilantro, roughly chopped
cups
Thai Basil, whole leaves
cups
Mint, whole leaves
cups
tablespoons
tablespoons
teaspoons
1. Sweat the Aromatics
Heat coconut oil in a pan over medium heat. Add minced lemongrass, sliced shallot, sliced garlic, Thai chili and sliced ginger. Cook these ingredients with a pinch of salt, stirring frequently, until they are fragrant, lightly browned and just starting to soften—about 2 minutes. Then add the spice mix and toast the spices for about a minute.
2. Cook the Shrimp
Increase the heat to high and add the shrimp to the pan. Sauté the shrimp, stirring occasionally, until they are just cooked—approximately 2 minutes.
3. Finishing Ingredients
Once the shrimp are nearly cooked through, add the fish sauce, lime juice, and palm sugar to the pan. Stir well and cook for an additional minute to allow the sauce to thicken slightly and the flavors to meld. Remove the pan from the heat. In a mixing bowl, toss the cooked shrimp and sauce with the fresh cilantro, Thai basil, and mint leaves. Taste and adjust seasoning if necessary. Then, divide the shrimp larb between two plates and serve immediately. This dish is great with rice or lettuce wraps.
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