Spicy Lemongrass Shrimp With Coconut Rice (Printable Version)
Aromatic shrimp with lemongrass and spices over fragrant coconut rice.
# What You Need:
→ For the Shrimp
01 - 1 lb large shrimp, peeled and deveined
02 - 2 stalks lemongrass, tender inner part finely minced
03 - 3 cloves garlic, minced
04 - 1 red chili, finely chopped (or 1 tsp chili flakes)
05 - 1 tbsp fresh ginger, grated
06 - 2 tbsp fish sauce
07 - 1 tbsp lime juice
08 - 1 tbsp brown sugar
09 - 2 tbsp vegetable oil
10 - 1/4 tsp salt
11 - 1/4 tsp black pepper
→ For the Coconut Rice
12 - 1 1/2 cups jasmine rice, rinsed
13 - 1 cup coconut milk (full-fat)
14 - 1 cup water
15 - 1/2 tsp salt
→ Garnish
16 - 2 tbsp fresh cilantro, chopped
17 - 1 lime, cut into wedges
18 - Extra sliced chili (optional)
# How-To:
01 - In a bowl, combine shrimp, lemongrass, garlic, chili, ginger, fish sauce, lime juice, brown sugar, salt, and pepper. Mix well and marinate for 15 minutes.
02 - Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine rice, coconut milk, water, and salt. Bring to a gentle boil over medium heat.
03 - Reduce heat to low, cover, and simmer for 15–18 minutes, or until rice is tender and liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
04 - While rice cooks, heat vegetable oil in a large skillet over medium-high heat. Add the marinated shrimp in a single layer. Sauté for 2–3 minutes per side, until shrimp are pink and just cooked through. Do not overcook.
05 - Divide coconut rice among serving plates. Top with spicy lemongrass shrimp.
06 - Garnish with fresh cilantro, extra chili, and lime wedges.
# Expert Hints:
01 -
- The marinade does double duty, infusing the shrimp with deep flavor while the coconut rice soaks up every spicy, aromatic juice that hits the plate
- It comes together in under 45 minutes but tastes like something that simmered all afternoon
- The heat level is completely yours to control, making it work for everyone at the table
02 -
- Overcooked shrimp are rubbery and sad, so pull them the second they turn pink and curl slightly
- Lemongrass can be tough to chop, so smash the stalk with the back of your knife first to release the oils
- The rice continues cooking as it rests, so don’t try to fluff it immediately or you’ll break the grains
03 -
- Pat the shrimp completely dry before adding them to the marinade or they’ll steam instead of sear
- Let your skillet get properly hot before adding the shrimp, listening for that sizzle immediately