Lemongrass Shrimp And Rice Recipe

Name: Lemongrass Shrimp And Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14 ounce) can coconut milk; 2 limes, zested and juiced; 3 4- to 6-inch lemon grass stalks, ends removed and coarsely chopped; 3 cloves garlic, coarsely chopped; 1 large shallot, coarsely chopped; 1 1/2 pounds uncooked medium shrimp, peeled and deveined; 2 cups uncooked brown rice; 1 1/2 cups water; 1 tablespoon olive oil; 1 (10 ounce) package shelled, cooked edamame; 1 (6 ounce) package snow peas

Servings: persons

1 (14 ounce) can coconut milk
2 limes, zested and juiced
3 4- to 6-inch lemon grass stalks, ends removed and coarsely chopped
3 cloves garlic, coarsely chopped
1 large shallot, coarsely chopped
1 1/2 pounds uncooked medium shrimp, peeled and deveined
2 cups uncooked brown rice
1 1/2 cups water
1 tablespoon olive oil
1 (10 ounce) package shelled, cooked edamame
1 (6 ounce) package snow peas

1
Combine coconut milk, lime juice, lime zest, lemon grass, garlic, and shallot in a blender. Puree until smooth.
2
Refrigerate 1 1/4 cups of the puree for later use. Pour the rest into a large bowl; add shrimp. Cover and refrigerate until shrimp is marinated, 2 to 3 hours.
3
Bring brown rice and water to a boil in a saucepan while shrimp marinate. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
4
Heat olive oil in a skillet over medium-high heat. Add edamame and snow peas; saute until tender but still crispy, 3 to 5 minutes. Add the 1 1/4 cups of reserved puree and bring to a simmer.
5
Add shrimp and marinade to the sauce in the skillet; cook until shrimp are firm and no longer pink, 8 to 10 minutes. Serve over the cooked rice.

610

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (14 ounce) can coconut milk, 2 limes, zested and juiced, 3 4- to 6-inch lemon grass stalks, ends removed and coarsely chopped, 3 cloves garlic, coarsely chopped, and more.

Yes, Lemongrass Shrimp And Rice falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemongrass Shrimp And Rice

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