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.
Servings: 4 people
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.
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.
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.
Garnish with green onions and Thai basil, and squeeze some lime juice over the top before serving.
Calories: 276kcal | Carbohydrates: 10g | Protein: 36g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 429mg | Sodium: 2619mg | Potassium: 272mg | Fiber: 1g | Sugar: 3g | Vitamin A: 182IU | Vitamin C: 13mg | Calcium: 272mg | Iron: 5mg