Lemongrass-Infused Coconut Rice with Shrimp

Name: Lemongrass-Infused Coconut Rice with Shrimp
Prep time: 12 min
Cook time: 20 min
Total time: 32 min
Yield: 2 servings
Cuisine: Hawaiian
Ingredients: 1 cup jasmine rice; 1/2 cup coconut milk; 2 stalks lemongrass; 8 oz shrimp; 2 cloves garlic; 1 tbsp lime juice; 1 tbsp vegetable oil; 1/4 tsp sea salt; 1/4 cup fresh basil

Fragrant rice cooked with lemongrass and coconut, topped with seared shrimp and a touch of lime for a fragrant, balanced dish.

Cuisine: Hawaiian

Category: Vegetarian

Prep: 12 minutes. Cook: 20 minutes.

Serves 2.

Ingredients

1 cup jasmine rice
1/2 cup coconut milk
2 stalks lemongrass
8 oz shrimp
2 cloves garlic
1 tbsp lime juice
1 tbsp vegetable oil
1/4 tsp sea salt
1/4 cup fresh basil

Instructions

Step 1: Finely chop 2 stalks lemongrass (discard tough outer layers) and mince 2 garlic cloves. Heat 1 tbsp vegetable oil in a pot over medium heat, add lemongrass and garlic, and sauté for 2 minutes until fragrant.
Step 2: Add 1 cup jasmine rice and stir to coat, then pour in 1/2 cup coconut milk and 1 1/4 cups water. Bring to a gentle boil, cover, reduce heat to low, and cook for 15 minutes until rice is tender and liquid absorbed.
Step 3: While rice cooks, season 8 oz shrimp with 1/4 tsp sea salt. Sear in a skillet over high heat for 2 minutes per side until pink and opaque. Fluff cooked rice, stir in 1 tbsp lime juice and 1/4 cup fresh basil, then top with shrimp and serve immediately.