Lemongrass-Infused Coconut Rice with Shrimp
Fragrant rice cooked with lemongrass and coconut, topped with seared shrimp and a touch of lime for a fragrant, balanced dish. This hawaiian-inspired vegetarian ready in about 32 minutes pairs jasmine rice, coconut milk, lemongrass for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 221 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 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
Frequently asked questions
How long does Lemongrass-Infused Coconut Rice with Shrimp take to make?
Total time is about 32 minutes (12 min prep + 20 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 Lemongrass-Infused Coconut Rice with Shrimp?
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 jasmine rice from drying out.
Can I substitute ingredients in Lemongrass-Infused Coconut Rice with Shrimp?
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 Lemongrass-Infused Coconut Rice with Shrimp 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 Lemongrass-Infused Coconut Rice with Shrimp?
Hawaiian vegetarian 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.
What others are saying
- ★★★★★
This recipe is a game-changer! The lemongrass and coconut combo is divine. My kids even ate the shrimp!
- ★★★★★
Absolutely delicious. The rice was fluffy and the shrimp was perfectly cooked. Will make again!
- ★★★★☆
Loved the lemongrass flavor! The coconut rice was perfect, but I had to add a pinch of salt since it was slightly bland.
