Spicy Lemongrass Shrimp Coconut Rice (Printable Version)

Tender lemongrass-marinated shrimp over fragrant coconut rice

# 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 (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 let marinate for 15 minutes.
02 - Rinse jasmine rice under cold water until 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 until rice is tender and liquid is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork before serving.
04 - While rice cooks, heat vegetable oil in a large skillet over medium-high heat. Arrange 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 and garnish with fresh cilantro, extra chili slices, and lime wedges.

# Expert Suggestions:

01 -
  • The marinade comes together in minutes but makes you look like you spent hours planning something special
  • Coconut rice turns an ordinary weeknight dinner into a restaurant quality meal without the effort
  • You can adjust the heat to make everyone at the table happy while keeping all the bold flavors
02 -
  • Overcooked shrimp become rubbery and sad, so pull them from the heat the moment they turn pink throughout
  • Lemongrass stalks are tough, so mince the inner bulb very finely or your guests will be fishing out fibrous bits
  • The rice needs the full resting time off the heat or the grains will be sticky instead of beautifully separate
03 -
  • Toast your lemongrass briefly in a dry pan before mining to wake up the essential oils
  • Let your shrimp come to room temperature before cooking so they sear evenly instead of steaming

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