Coconut-Crusted Shrimp with Lemongrass

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy shrimp coated in toasted coconut and aromatic lemongrass, served with a tangy lime-cucumber sauce. This asian-inspired seafood ready in about 28 minutes pairs shrimp, coconut flakes, stalks lemongrass for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 345 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.3 (15 ratings) Prep: 20 min Cook: 8 min Serves 2 Asian cuisine 345 cal/serving
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Ingredients

Instructions

  1. Step 1: Peel and devein shrimp, then pat dry. Season with salt and black pepper. Pound lemongrass stalks to release oils, then finely mince 1 stalk. Mix minced lemongrass with 2 tbsp neutral oil and 1/4 tsp salt.
  2. Step 2: Dredge shrimp in lemongrass oil mixture, then coat evenly in coconut flakes, pressing gently to adhere. Heat remaining 1 tbsp oil in a skillet over medium-high heat until shimmering.
  3. Step 3: Sear shrimp for 2-3 minutes per side until golden brown and opaque. Remove from heat.
  4. Step 4: Blend cucumber, lime juice, garlic, yogurt, and 1 tbsp water in a blender until smooth. Serve shrimp immediately with sauce drizzled over top, ensuring sauce coats each piece.

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Frequently asked questions

How long does Coconut-Crusted Shrimp with Lemongrass take to make?

Total time is about 28 minutes (20 min prep + 8 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Coconut-Crusted Shrimp with Lemongrass?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep shrimp from drying out.

Can I substitute ingredients in Coconut-Crusted Shrimp with Lemongrass?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Coconut-Crusted Shrimp with Lemongrass for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Coconut-Crusted Shrimp with Lemongrass?

Asian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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