Spicy Lemongrass Shrimp with Coconut Rice
This is a quick weeknight recipe for spicy lemongrass shrimp with coconut rice. Shrimp is marinated in lemongrass and other Southeast Asian spices served over a bed of coconut rice.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/2 lb shrimp
- 4 cloves garlic (minced)
- 3 stalks lemongrass
- 2 tbsp fish sauce
- 1 tbsp coconut sugar
- 2 tbsp vegetable oil
- 3 red chili peppers
- 1 tsp salt
- 2 tbsp sake
- 1 lime
- 1 tbsp Thai basil
Instructions
- 1
Make your marinade. Dump garlic, lemongrass, fish sauce, coconut sugar, vegetable oil, red chili peppers, and salt into a blender. Blitz until a smooth marinade forms. Spoon the marinade over the shrimp and let sit for 10 minutes.
- 2
After letting it sit, add a tablespoon of vegetable oil to a large pan over medium heat. Add the shrimp one at a time in one layer to the pan. Be careful not to crowd the pan. Cook for 1 minute on each side until the shrimp is cooked through.
- 3
Make the sauce. Dump the marinade into a small pan with 1 tablespoon of sake. Let it cook until it starts to boil. Remove from the heat and spoon over shrimp.
- 4
Garnish with green onions and Thai basil, and squeeze some lime juice over the top before serving.