Spicy Lemongrass Shrimp Coconut Rice (Printable)
Aromatic lemongrass shrimp with fragrant coconut rice, a vibrant Southeast Asian 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 - 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 Steps:
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 Advice:
01 -
- The lemongrass marinade transforms ordinary shrimp into something that tastes like it came from a restaurant kitchen
- Coconut rice is basically comfort food with a tropical twist that makes everything better
- Ready in under an hour but impressive enough for date night or dinner with friends
02 -
- Overcooked shrimp becomes rubbery and sad. Pull them from the heat as soon as they turn pink and curl slightly—they'll continue cooking from residual heat.
- Lemongrass stalks are tough even when minced. Chopping them finely or using a mortar and pestle helps release the essential oils that make this dish sing.
03 -
- Pat your shrimp completely dry before adding the marinade, or the seasonings will slide right off instead of sticking to the shrimp
- Let your skillet get properly hot before adding the shrimp—that sizzle is what creates those gorgeous caramelized edges