Spicy Lemongrass Shrimp Coconut Rice (Printable)
Juicy shrimp with aromatic lemongrass spices served over fragrant coconut rice for a vibrant Southeast Asian inspired dish.
# What You'll 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 - ¼ tsp salt
11 - ¼ tsp black pepper
→ For the Coconut Rice
12 - 1½ cups jasmine rice, rinsed
13 - 1 cup coconut milk (full-fat)
14 - 1 cup water
15 - ½ tsp salt
→ Garnish
16 - 2 tbsp fresh cilantro, chopped
17 - 1 lime, cut into wedges
18 - Extra sliced chili (optional)
# How to Make It:
01 - Combine shrimp, lemongrass, garlic, chili, ginger, fish sauce, lime juice, brown sugar, salt, and pepper in a bowl. Mix thoroughly and marinate for 15 minutes.
02 - Rinse jasmine rice under cold water until water runs clear. Combine rice, coconut milk, water, and salt in a medium saucepan. Bring to a gentle boil over medium heat.
03 - Reduce heat to low, cover, and simmer for 15–18 minutes until rice is tender and liquid is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
04 - While rice cooks, heat vegetable oil in a large skillet over medium-high heat. Add marinated shrimp in a single layer. Sauté for 2–3 minutes per side until pink and just cooked through. Avoid overcooking.
05 - Divide coconut rice among serving plates. Top with spicy lemongrass shrimp. Garnish with fresh cilantro, extra chili, and lime wedges.
# Expert Advice:
01 -
- The marinade transforms ordinary shrimp into something restaurant-worthy in fifteen minutes flat
- Coconut rice absorbs all those spicy juices and becomes the best part of the bowl
02 -
- Overcooked shrimp becomes rubbery fast, so pull them the second they turn pink
- Lemongrass stalks are woody, only the pale inner bulbs mince well enough to eat
03 -
- Pound lemongrass stalks with the back of your knife before mincing to release more oils
- Let the rice rest covered after cooking, this step makes it fluffy instead of sticky