Spicy Lemongrass Shrimp Coconut Rice (Printable View)
Tender shrimp in aromatic lemongrass marinade served over creamy coconut rice for a vibrant Southeast Asian-inspired meal.
# Ingredient List:
→ 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 - 1½ 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 Prepare:
01 - Combine shrimp, lemongrass, garlic, chili, ginger, fish sauce, lime juice, brown sugar, salt, and pepper in a bowl. Mix thoroughly to coat evenly. Let marinate for 15 minutes at room temperature.
02 - Rinse jasmine rice under cold water until water runs clear. Transfer to a medium saucepan with coconut milk, water, and salt. Bring to a gentle boil over medium heat.
03 - Reduce heat to low, cover tightly, and simmer for 15 to 18 minutes until rice is tender and liquid is fully absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff gently with a fork before serving.
04 - Heat vegetable oil in a large skillet over medium-high heat. Arrange marinated shrimp in a single layer without overcrowding. Sauté for 2 to 3 minutes per side until shrimp turn pink and are just cooked through. Avoid overcooking to maintain tenderness.
05 - Divide fragrant coconut rice among serving plates. Arrange spicy lemongrass shrimp over the rice. Garnish generously with fresh cilantro, sliced chili if desired, and lime wedges on the side.
# Expert Suggestions:
01 -
- The marinade does double duty, flavoring the shrimp while infusing your entire kitchen with an irresistible aroma
- Coconut rice absorbs every drop of the spicy pan juices, turning simple grains into something extraordinary
02 -
- Shrimp turn from gray to pink in seconds, and rubbery shrimp cannot be saved, so have everything plated before they hit the pan
- Lemongrass pieces stay woody even after cooking, so mince it as finely as humanly possible
03 -
- Pat the shrimp completely dry before adding to the marinade, or the water will prevent proper searing
- Room temperature shrimp cook more evenly than cold ones straight from the fridge