Spicy Lemongrass Shrimp Coconut Rice

The first time I made this dish, my tiny apartment smelled like a street market in Bangkok for days afterward. My roommate kept poking her head into the kitchen, asking what I was cooking that smelled so incredible. I had just discovered how lemongrass could transform simple shrimp into something that felt exotic and exciting. That night we ate sitting on the floor, and I knew this recipe would be a forever favorite.

Last summer my sister came over after a terrible day at work, and I put this on the table in under 45 minutes. She took one bite of those fragrant shrimp and actually got tears in her eyes. Food has this way of fixing things that nothing else can touch, and this recipe has become my go to comfort dish for anyone who needs a little extra care.

Ingredients

• 1 lb large shrimp: Fresh or thawed frozen work beautifully, but pat them dry before marinating for better sear
• 2 stalks lemongrass: Use only the tender inner bulb, finely minced, because the outer parts are too tough to eat
• 3 cloves garlic: Freshly minced releases more oils than pre chopped, making a huge difference in flavor depth
• 1 red chili: Birds eye or Thai chili bring authentic heat, but jalapeño works if you prefer something milder
• 1 tbsp fresh ginger: Grated right into the marinade, it adds that bright zing that cuts through the rich coconut milk
• 2 tbsp fish sauce: The umami foundation that makes everything taste restaurant quality, tamari works as a substitute
• 1 tbsp lime juice: Fresh squeezed balances the sweetness and adds that essential Southeast Asian brightness
• 1 tbsp brown sugar: Helps the shrimp caramelize beautifully and mellows the heat just enough
• 1½ cups jasmine rice: Rinse until water runs clear or the rice will turn gummy instead of fluffy and fragrant
• 1 cup coconut milk: Full fat makes the rice creamy and rich, light version works but lacks the luxurious texture

Instructions

Marinate the shrimp:

Combine all the marinade ingredients in a bowl and let the shrimp soak up those vibrant flavors for 15 minutes while you start the rice. The lemongrass needs time to work its magic into every crevice.

Cook the coconut rice:

Rinse your jasmine rice until the water runs completely clear, then combine it with coconut milk, water, and salt in a saucepan. Bring to a gentle bubble, cover tightly, and let it simmer on low heat until the liquid disappears.

Rest the rice:

Turn off the heat and leave the covered pot alone for 5 full minutes, then fluff with a fork. This patience test is what separates good coconut rice from great coconut rice.

Sear the shrimp:

Heat oil in a large skillet until it shimmers, then add those marinated shrimp in a single layer. Let them develop a gorgeous golden crust on each side, about 2 to 3 minutes per side, until they turn pink and curl slightly.

Plate it up:

Mound that fragrant coconut rice onto warm plates and arrange the spicy shrimp on top. Finish with fresh cilantro, extra chili slices if you are brave, and plenty of lime wedges for squeezing.

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My neighbor came over once when I had a batch of this simmering, and she ended up staying for dinner. We sat at my kitchen table for hours talking and picking at the last bits of rice. That is the thing about really good food shared with people you like, it creates these little pockets of time you want to live in forever.

Making It Your Own

I have learned that this recipe welcomes all kinds of tweaks depending on what you have in your pantry. Sometimes I add a splash of rice vinegar to the marinade when I want extra tang, or a pinch of turmeric for that gorgeous golden color. The framework is solid enough to play with without breaking anything.

Perfect Pairings

A crisp cold lager cuts through the spice beautifully, but a chilled Riesling with its slight sweetness is actually my favorite match. On nights when I want something non alcoholic, I squeeze extra lime over everything and the brightness alone somehow refreshes the palate between bites.

Sides That Complete the Meal

Simple steamed bok choy or snap peas add color and make the plate feel more substantial without competing with the bold flavors. I usually throw whatever green vegetable I have on hand into the steamer while the rice rests, and it always works.

• Keep some extra lime wedges on hand because a fresh squeeze at the table wakes everything back up
• Make double the coconut rice because the leftovers are incredible for breakfast with a fried egg
• Prep all your ingredients before you start cooking, since the shrimp cook faster than you might expect

Save

This recipe has served me well through dinner parties, bad days, and Tuesday nights when takeout sounded too tempting. I hope it finds its way into your regular rotation too.

Recipe Questions & Answers

→ How do I prepare lemongrass for the marinade?

Remove the tough outer layers of the lemongrass stalks until you reach the tender pale inner core. Finely mince this tender part, or use a mortar and pestle to create a paste. The bottom 4-6 inches are the most flavorful and usable portions.

→ Can I make the coconut rice in a rice cooker?

Absolutely. Combine rinsed jasmine rice, coconut milk, water, and salt in your rice cooker and cook according to manufacturer instructions. The rice-to-liquid ratio remains the same: 1½ cups rice to 2 cups total liquid (coconut milk plus water).

→ What's the best way to avoid overcooking the shrimp?

Keep a close eye on the shrimp during the 2-3 minute sauté per side. They're done when they turn pink and opaque—shrimp continue cooking briefly after removal from heat due to residual heat. The key is removing them promptly once curled and pink throughout.

→ Is there a vegetarian substitute for fish sauce?

Yes, you can use vegetarian fish sauce or substitute with a combination of soy sauce and a pinch of seaweed flakes for umami. Tamari works well for gluten-free needs, though the flavor profile will be slightly different from traditional fish sauce.

→ How spicy is this dish, and can I adjust the heat level?

The medium heat level comes from one red chili or chili flakes. For milder flavor, reduce chili to half or remove seeds. To increase intensity, add birds eye chilies, extra chili flakes, or a splash of sriracha to the marinade. The coconut rice helps temper the spice naturally.

→ Can I prepare components ahead of time?

You can marinate the shrimp up to 4 hours in advance, stored refrigerated. The coconut rice can be cooked 1-2 hours ahead and kept warm, or reheated gently with a splash of water. For best texture, sauté the shrimp just before serving to maintain their juicy tenderness.