🍤 Thai Chili Lemongrass Shrimp Rice
⏱ Time:
30–35 minutes
🍽 Servings:
3–4
🛒 Ingredients
For the rice
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1½ cups jasmine rice
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2 cups water or broth
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Pinch of salt
For the shrimp
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1 lb (450g) large shrimp, peeled & deveined
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2 tbsp oil (avocado or vegetable)
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2 stalks lemongrass, tender inner part finely minced
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3 cloves garlic, minced
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1 tbsp fresh ginger, grated
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1–2 Thai red chilies, finely sliced (adjust to heat preference)
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1 red bell pepper, thinly sliced
For the sauce
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2 tbsp soy sauce (or tamari)
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1 tbsp fish sauce
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1 tbsp Thai sweet chili sauce
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1 tsp brown sugar
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Juice of ½ lime
For garnish
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Fresh cilantro
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Sliced green onions
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Lime wedges
👩🍳 Instructions
1️⃣ Cook the rice
Rinse jasmine rice until water runs clear.
Cook with water and salt according to package instructions (about 15 minutes). Fluff and set aside.
2️⃣ Prepare the shrimp
Pat shrimp dry and lightly season with salt and pepper.
3️⃣ Stir-fry aromatics
Heat oil in a large skillet or wok over medium-high heat.
Add lemongrass, garlic, ginger, and chilies. Sauté 30–60 seconds until fragrant.
4️⃣ Cook shrimp
Add shrimp and bell pepper. Cook 2–3 minutes per side until shrimp are pink and opaque.
5️⃣ Add sauce
Stir together soy sauce, fish sauce, sweet chili sauce, brown sugar, and lime juice.
Pour into skillet and toss everything together. Simmer 1–2 minutes until slightly thickened.
6️⃣ Serve
Spoon shrimp mixture over jasmine rice.
Garnish with cilantro, green onions, and extra lime.
💡 Tips
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For extra authenticity, add a splash of coconut milk.
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Want it spicier? Add chili paste or crushed red pepper.
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Make it a bowl: top with shredded carrots and cucumber for crunch.