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
Calories: 276kcal
Ingredients
- 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
- 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.
Nutrition
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