Thai Chili Lemongrass Grilled Shrimp with Lime Fried Rice!

Thai Chili Lemongrass Grilled Shrimp with Lime Fried Rice

Prep Time: 35 minutes
Cook Time: 4 hours (for marinating and grilling)
Total Time: 4hr 35min
Servings: 4
Gluten-Free: Yes

Ingredients:

For the Shrimp Marinade:

• 1 lb large shrimp, peeled and deveined

• 2 stalks lemongrass, chopped and minced (or use lemongrass paste if available)

• 2 garlic cloves, minced

• 2 tbsp Thai chili paste (or sriracha if you prefer a milder heat)

• 1 tbsp fish sauce

• 1 tbsp soy sauce (or gluten-free tamari for gluten-free option)

• 1 tbsp lime juice

• 1 tbsp brown sugar or palm sugar

• 2 tsp grated ginger

• 1 tbsp vegetable oil

For the Lime Fried Rice:

• 2 cups cooked jasmine rice (preferably day-old for better texture)

• 2 tbsp vegetable oil

• 2 garlic cloves, minced

• 1/2 small onion, diced

• 1/2 red bell pepper, diced

• 1/2 cup frozen peas (optional)

• 1 egg, lightly beaten

• 2 tbsp soy sauce (or tamari for gluten-free)

• 1 tbsp lime juice (plus zest for extra flavor)

• Salt and pepper to taste

• Fresh cilantro, chopped (for garnish)

• Sliced lime wedges (for garnish)

Instructions:

1. Marinate the Shrimp:

1. In a bowl, combine lemongrass, garlic, chili paste, fish sauce, soy sauce, lime juice, brown sugar, ginger, and vegetable oil. Stir well to form a marinade.

2. Add the shrimp to the marinade and toss to coat evenly.

3. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.

2. Cook the Lime Fried Rice:

1. Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat.

2. Add the minced garlic and onion and cook for 2-3 minutes until softened and fragrant.

3. Add the red bell pepper (and peas if using) and sauté for another 2 minutes.

4. Push the vegetables to the side of the pan and add the beaten egg to the center. Scramble the egg until fully cooked.

5. Add the cooked rice to the pan and stir well, breaking up any clumps. Cook for 2-3 minutes to warm through.

6. Stir in the soy sauce, lime juice, and lime zest. Season with salt and pepper to taste.

7. Remove from heat and set aside, keeping it warm.

3. Grill the Shrimp:

1. Preheat your grill or grill pan over medium-high heat. Lightly oil the grill grates or pan.

2. Grill the marinated shrimp for about 2-3 minutes per side, or until pink and opaque.

3. Once done, remove from heat and set aside.

4. Assemble the Dish:

1. Serve the lime fried rice on a platter or individual plates.

2. Arrange the grilled shrimp on top or beside the rice.

3. Garnish with fresh cilantro and lime wedges.

Q/A:

• Q: Can I make this dish ahead of time?
  A: You can prep the shrimp marinade ahead of time and refrigerate it for up to 4 hours. The rice can be made in advance, but it’s best to cook it fresh for a crispy texture. If using day-old rice, be sure to store it properly to avoid any moisture issues.

• Q: How can I make the shrimp spicier?
  A: You can add more chili paste or a pinch of cayenne pepper to the marinade for extra heat. You can also drizzle extra chili sauce over the cooked shrimp before serving.

• Q: What can I use if I can’t find lemongrass?
  A: You can use 1-2 teaspoons of lemongrass paste or substitute with a small amount of lemon zest and a squeeze of fresh lime juice for that citrusy flavor.

• Q: Can I make this recipe vegetarian?
  A: Yes! You can substitute the shrimp with tofu or tempeh. Marinate and grill the tofu or tempeh just like the shrimp for a similar texture and flavor.

Serving Suggestions:

• Serve this dish with a side of fresh Thai or Asian-inspired vegetables like roasted broccoli or sautéed bok choy.

• Pair it with a chilled glass of white wine or coconut water to complement the flavors.