🌶️ Thai Chili Lemongrass Shrimp Rice (Restaurant-Style)
Vibe: Fragrant, spicy-sweet, citrusy, cozy-but-impressive
Time: ~30 minutes
Difficulty: Easy–Medium
Serves: 2–3
🛒 Ingredients
Shrimp
1 lb large shrimp, peeled & deveined
2 tbsp neutral oil (avocado, vegetable, or coconut)
1 tbsp butter or coconut oil (finish)
Marinade / Sauce
1 stalk lemongrass, tender inner part only, finely minced
2–3 cloves garlic, minced
1–2 Thai chilies, finely chopped (adjust to heat preference)
1½ tbsp fish sauce
1 tbsp soy sauce or tamari
1 tbsp brown sugar or palm sugar
Zest of 1 lime
1 tbsp fresh lime juice
Rice
1½ cups jasmine rice
1 cup water
½ cup coconut milk
½ tsp salt
Garnish (don’t skip if you want “elevated”)
Fresh cilantro or Thai basil
Sliced scallions
Fried shallots or toasted coconut flakes
Lime wedges
🍚 Step 1: Coconut Jasmine Rice
Rinse rice until water runs mostly clear.
Add rice, water, coconut milk, and salt to pot or rice cooker.
Cook as usual.
When done, fluff and squeeze in a little lime juice.
👉 Pro move: Let rice rest covered 5 minutes before fluffing—better texture.
🍤 Step 2: Marinate the Shrimp
In a bowl, mix:
Lemongrass
Garlic
Thai chilies
Fish sauce
Soy sauce
Sugar
Lime zest & juice
Toss shrimp to coat.
Let marinate 10–15 minutes (no longer—acid cooks shrimp).
🔥 Step 3: Cook the Shrimp
Heat oil in a wide skillet over medium-high heat.
Add shrimp in a single layer (don’t crowd).
Cook 1½–2 minutes per side until just opaque.
Lower heat, add butter/coconut oil, toss to glaze.
Taste and adjust—more lime, sugar, or fish sauce if needed.
Shrimp should be glossy, fragrant, and slightly caramelized.
🍽️ Step 4: Plate Like a Pro
Spoon rice slightly off-center.
Layer shrimp on top.
Finish with herbs, crunch (shallots/coconut), and lime wedge.
Optional: drizzle pan sauce over rice.
❓ Q & A (Real-Life Cooking Questions)
Q: How spicy is this?
A: Medium with 1 Thai chili.
Mild: remove seeds or use chili paste
Hot: add extra chili or chili oil at the end
Q: No lemongrass—what can I use?
A:
Best sub: lemongrass paste (1 tbsp)
In a pinch: lime zest + a little grated ginger
(Not identical, but still delicious)
Q: Can I use frozen shrimp?
A: Yes—just thaw completely and pat very dry before marinating.
Q: Can this be made dairy-free?
A: Absolutely. Use coconut oil instead of butter.
Q: What veggies pair well?
A:
Sautéed snap peas
Broccolini with sesame oil
Thai cucumber salad (cool + crunchy)
Q: Make-ahead friendly?
A:
Rice: yes (reheat with a splash of water)
Shrimp: best cooked fresh, but marinade can be prepped earlier same day
Q: Want it extra “wow”?
A: Add a quick drizzle:
Coconut cream + lime + pinch salt
Chili-lime fish sauce on the side
Crispy garlic oil.