Coconut Lemongrass Shrimp & Rice Bowls

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

Bright, fragrant shrimp cooked in a creamy coconut sauce over jasmine rice, ready in 20 minutes with minimal cleanup. This asian-inspired quick meals (gluten-free) ready in about 25 minutes pairs japanese short-grain rice, shrimp, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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.

Ingredients

• 1 cup japanese short-grain rice
• 12 oz shrimp
• 1/2 cup coconut milk
• 2 stalks lemongrass
• 2 cloves garlic
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 1 lime
• 1 tbsp vegetable oil
• 2 tbsp fresh cilantro

Instructions

1. Step 1: Cook 1 cup Japanese short-grain rice according to package instructions (usually 1:1.25 rice to water ratio, simmered 15 minutes). While rice cooks, mince 2 garlic cloves and finely chop 2 lemongrass stalks (use only the pale inner part), discarding the tough outer layers.
2. Step 2: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add 12 oz shrimp and cook for 2 minutes per side until pink and opaque, then remove and set aside.
3. Step 3: Add minced garlic and lemongrass to the skillet, stir for 30 seconds until fragrant, then pour in 1/2 cup coconut milk, 1 tbsp fish sauce, and 1 tsp brown sugar. Simmer for 2 minutes until slightly thickened, then return shrimp to the skillet and cook for 1 minute more. Squeeze juice from 1 lime over the shrimp and stir in 2 tbsp fresh cilantro.