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Lemongrass Shrimp Skewers with Coconut Rice
Created by: Howcan Team
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 lemongrass stalks, finely chopped
- 3 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tbsp sesame oil
- 1/2 tsp red pepper flakes
- 1 cup jasmine rice
- 1 1/2 cups coconut milk
- 1/2 cup water
- 1/4 tsp salt
- 1/4 cup chopped fresh cilantro, for garnish
Instructions
- In a bowl, combine the chopped lemongrass, minced garlic, soy sauce, honey, sesame oil, and red pepper flakes. Add the shrimp to the bowl and toss to coat. Cover and refrigerate for at least 30 minutes to marinate.
- While the shrimp is marinating, rinse the jasmine rice until the water runs clear. In a saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender. Fluff with a fork and keep warm.
- Preheat the grill to medium-high heat. Thread the marinated shrimp onto skewers, then grill for 2-3 minutes per side, or until the shrimp are pink and opaque.
- Serve the lemongrass shrimp skewers over the coconut rice, garnished with chopped cilantro. Enjoy!
Lemongrass Shrimp Skewers, a tantalizing dish originating from Southeast Asia, have become a beloved delicacy worldwide. The succulent shrimp, marinated in a fragrant blend of lemongrass, garlic, and spices, are skewered and grilled to perfection. Paired with creamy coconut rice, this dish offers a harmonious balance of flavors and textures. Renowned chefs like David Thompson and Andy Ricker have popularized this dish in their Thai-inspired restaurants, showcasing the vibrant and aromatic essence of Southeast Asian cuisine. For the best version of this dish, visit authentic Thai or Vietnamese restaurants where skilled chefs infuse traditional techniques with modern flair. The key to perfecting this dish lies in the marination of the shrimp and the coconut rice, which should be rich and aromatic.
40 min
4
380 calories
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