Lemongrass Shrimp Coconut Rice

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

Fragrant rice simmered in coconut milk with plump shrimp and tender lemongrass, finished with bright lime zest and fresh cilantro for a balanced, aromatic side. This Asian recipe, ready in about 40 minutes, pairs jasmine rice, coconut milk, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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 1/2 cups coconut milk
• 2 tbsp vegetable oil
• 4 oz, peeled and deveined shrimp
• 2 stalks, finely minced (2 tbsp) lemongrass
• 1, zested and juiced lime
• 1/4 cup, chopped cilantro
• 1/2 tsp salt

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear, then drain. Combine rice, 1 1/2 cups coconut milk, and 1/2 teaspoon salt in a saucepan, bring to a gentle simmer over medium-low heat, cover, and cook 18-20 minutes until tender and liquid absorbed.
2. Step 2: Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Add 4 ounces peeled shrimp and cook 2-3 minutes per side until pink and opaque, then add 2 tablespoons finely minced lemongrass and cook 1 minute until fragrant.
3. Step 3: Fluff cooked rice with a fork, stir in shrimp mixture, 1 tablespoon lime zest, 1 tablespoon lime juice, and 1/4 cup chopped cilantro. Adjust salt if needed.