Spicy Lemongrass Shrimp Coconut Rice (Printable Version)
Marinated shrimp with lemongrass and spices over fragrant coconut rice. A vibrant Southeast Asian dish bursting with aromatic flavors and gentle heat.
# 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
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 Make It:
01 - Combine shrimp, lemongrass, garlic, chili, ginger, fish sauce, lime juice, brown sugar, salt, and pepper in a bowl. Mix thoroughly and let 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 - 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 slices, and lime wedges.
# Expert Advice:
01 -
- The coconut rice creates this creamy, fragrant bed that soaks up every drop of the spicy marinade like a sponge
- It comes together in under 45 minutes but tastes like something you'd order at a fancy restaurant and secretly wish you could replicate at home
02 -
- Rinse your rice until the water runs clear—this single step prevents gummy coconut rice
- Let the cooked rice steam off the heat for those 5 minutes, or you'll end up with a sticky mess instead of fluffy grains
03 -
- Bang the lemongrass stalk with the back of your knife before mincing—it releases way more aromatic oils that way
- Prep everything before you start cooking, because the shrimp cook in literal minutes and you don't want to be scrambling for garnishes while they're at their prime