🍤 Thai Chili Lemongrass Shrimp Rice

This dish combines tender shrimp with fragrant lemongrass, garlic, and chili, all tossed in a savory-slightly sweet sauce and served over fluffy rice. It’s fresh, zesty, and lightly spicy, with bright citrus notes from lemongrass and lime. Perfect for a quick weeknight meal that still feels special and restaurant-worthy.

🧾 Ingredients

Main:

• 1 lb shrimp (peeled and deveined)
• 3 cups cooked jasmine rice

Aromatics:

• 2 stalks lemongrass (finely minced, tender inner part only)
• 4 cloves garlic (minced)
• 1–2 red chilies (finely sliced, adjust to taste)

Sauce:

• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar (or keto sweetener)
• 1 tbsp lime juice

Cooking:

• 2 tbsp vegetable oil

Optional add-ins:

• 1/2 cup bell peppers (sliced)
• 1/2 cup snap peas or green beans

Garnish:

• Fresh cilantro
• Lime wedges

👩‍🍳 Instructions

1. Prep shrimp
   Pat shrimp dry and lightly season with a pinch of salt.
2. Heat oil
   In a wok or large pan, heat oil over medium-high heat.
3. Cook aromatics
   Add lemongrass, garlic, and chilies. Stir-fry for 1–2 minutes until fragrant.
4. Cook shrimp
   Add shrimp and cook 2–3 minutes until pink and just cooked through. Remove and set aside.
5. Make sauce
   In the same pan, add fish sauce, soy sauce, oyster sauce, and sugar. Stir well.
6. Combine
   Return shrimp to the pan. Toss to coat in sauce.
7. Finish
   Add lime juice and optional vegetables. Cook another 1–2 minutes.
8. Serve
   Spoon over warm jasmine rice. Garnish with cilantro and lime wedges.

🍽️ Tips for Best Results

• Don’t overcook shrimp—they become rubbery quickly.
• Use fresh lemongrass for the best citrusy aroma.
• Adjust chili level based on your spice preference.
• Day-old rice works great if stir-frying everything together.

❓ Q&A

Q: Can I use frozen shrimp?

Yes, just thaw and pat dry before cooking.

Q: What if I can’t find lemongrass?

You can substitute with:

• Lemon zest + a bit of ginger
  (Flavor won’t be identical but still tasty.)

Q: Is this very spicy?

It’s moderately spicy. Reduce chilies or remove seeds for a milder version.

Q: Can I make it vegetarian?

Yes—replace shrimp with tofu and swap fish sauce for soy sauce or vegan fish sauce.

Q: What rice works best?

Jasmine rice is ideal, but basmati or brown rice also works.

Q: How do I store leftovers?

Refrigerate for up to 2 days. Reheat gently to avoid overcooking shrimp.

🥗 Serving Ideas

Serve with:

• Thai cucumber salad
• Spring rolls
• Light coconut soup