Thai Chili Lemongrass Grilled Shrimp Over Lime Fried Rice With Coconut Lime Drizzle

Get ready to transport your taste buds to Thailand with this vibrant and flavorful Grilled Thai Chili Lemongrass Shrimp with Lime Fried Rice! This dish is a beautiful balance of spicy, tangy, and sweet, featuring succulent grilled shrimp marinated in aromatic lemongrass and fiery Thai chilies, served over a bed of zesty lime fried rice and finished with a luscious coconut-lime drizzle. It’s a restaurant-quality meal you can easily create at home. This recipe is perfect for a weeknight dinner or a special occasion, guaranteed to impress! Let’s gather the ingredients and begin our culinary journey.

What You’ll Need

• 500g (1.1lb) Large Shrimp, Peeled and Deveined: We’re using large shrimp because they hold up beautifully on the grill and offer a satisfying bite. Ensure they are thoroughly peeled and deveined for the best texture and flavor.
• 2 tbsp (30ml) Vegetable Oil, Divided: Vegetable oil is our neutral cooking base, perfect for both marinating the shrimp and frying the rice. We’ll be dividing it for different stages of the recipe.
• 2 tsp (10g) Thai Chili Paste (or 2 Fresh Thai Chilies, Minced): This is where the heat comes from! Thai chili paste provides a complex chili flavor, but you can substitute with minced fresh Thai chilies for a more vibrant kick. Adjust the amount to your spice preference.
• 2 Stalks Lemongrass, White Part Only, Finely Minced: Lemongrass is the heart of Thai cuisine, lending a bright, citrusy aroma. Use only the white part, as it’s the most tender and flavorful. Mincing it finely releases its essential oils.
• 2 Cloves Garlic, Minced: Garlic adds a foundational savory note to the marinade. Freshly minced garlic is always best for its potent flavor.
• Zest of 1 Lime: Lime zest provides a concentrated burst of citrusy aroma and flavor. Be sure to zest only the green part, avoiding the bitter white pith.
• 2 tbsp (30ml) Fresh Lime Juice, Divided: Freshly squeezed lime juice is essential for the marinade and fried rice, adding a bright acidity that balances the spice and richness. We’ll use it in two stages.
• 2 tbsp (30ml) Coconut Milk: Coconut milk adds a creamy richness and subtle sweetness to the marinade, complementing the other flavors. Full-fat coconut milk is recommended for the best texture.
• 1 tsp (5g) Brown Sugar: A touch of brown sugar balances the spice and acidity, adding a hint of caramel-like sweetness.
• ½ tsp (2.5g) Salt: Salt enhances all the flavors and seasons the shrimp.
• 1 cup (200g) Jasmine Rice, Uncooked: Jasmine rice is the classic choice for Thai fried rice, known for its fragrant aroma and slightly sticky texture.
• 2 cups (480ml) Water: Used for cooking the jasmine rice to fluffy perfection.
• 1 tbsp (15ml) Vegetable Oil for Rice: A little extra oil ensures the rice cooks evenly and doesn’t stick together.
• ½ cup (75g) Frozen Peas: Peas add a pop of color and sweetness to the fried rice. Frozen peas are convenient and readily available.
• 2 Green Onions, Thinly Sliced: Green onions provide a fresh, mild onion flavor and a vibrant green garnish.
• 1 tbsp (15ml) Soy Sauce (Halal): Soy sauce adds umami and saltiness to the fried rice. Using halal soy sauce ensures it meets dietary requirements.
• 1 tbsp (15ml) Fish Sauce (Halal): Fish sauce is a cornerstone of Thai cuisine, providing a unique savory and umami flavor. Halal fish sauce is used for dietary considerations.
• 1 tbsp (15ml) Toasted Coconut Flakes, Plus Extra for Garnish: Toasted coconut flakes add a delightful crunch and tropical flavor to the fried rice and a beautiful garnish.
• 1 tbsp (15ml) Fresh Cilantro, Chopped, Plus Extra for Garnish: Fresh cilantro adds a bright, herbaceous flavor and a vibrant green garnish.
• 1 tsp (5g) Finely Shredded Kaffir Lime Leaves (Optional): Kaffir lime leaves add a unique citrusy aroma and flavor. They are optional, but highly recommended if you can find them.

Ingredient Substitutions

Don’t have everything on hand? Here are a few simple substitutions:

• Thai Chili Paste: If you can’t find Thai chili paste, use 1-2 finely minced fresh Thai chilies, or a pinch of red pepper flakes (adjust to your spice level).
• Lemongrass: While lemongrass is key, in a pinch, you can use 1 tablespoon of lemon zest combined with ½ teaspoon of ginger paste.
• Fish Sauce: If you prefer to avoid fish sauce, you can substitute with an extra tablespoon of soy sauce, but the flavor will be slightly different.
• Jasmine Rice: Long-grain rice can be used as a substitute, but jasmine rice provides the most authentic flavor and texture.

Detailed Instructions for Thai Chili Lemongrass Grilled Shrimp

1. Rinse the Rice: Place the jasmine rice in a fine-mesh sieve and rinse under cold water until the water runs clear. This removes excess starch, resulting in fluffier, less sticky fried rice.
2. Cook the Rice: Combine the rinsed rice and 2 cups of water in a medium saucepan. Bring to a rolling boil over high heat. Once boiling, immediately reduce the heat to low, cover tightly, and simmer for 15 minutes. Do not lift the lid during simmering! After 15 minutes, remove the saucepan from the heat and let it sit, covered, for another 10 minutes. This allows the rice to steam and finish cooking perfectly.
3. Marinate the Shrimp: While the rice is cooking, prepare the shrimp marinade. In a medium bowl, whisk together 1 tablespoon of vegetable oil, Thai chili paste, finely minced lemongrass, minced garlic, lime zest, 1 tablespoon of lime juice, coconut milk, brown sugar, and salt. Ensure the brown sugar and salt are fully dissolved. Add the peeled and deveined shrimp to the marinade and toss gently to coat evenly. Allow the shrimp to marinate at room temperature for at least 15 minutes. Marinating infuses the shrimp with the vibrant flavors of lemongrass, chili, and lime.
4. Grill the Shrimp: Preheat your grill pan or outdoor grill to medium-high heat. Lightly oil the grill grates to prevent sticking. Remove the shrimp from the marinade (discard the remaining marinade). Grill the shrimp for 2-3 minutes per side, or until they turn pink and opaque. During the last minute of grilling, baste the shrimp with any remaining marinade for an extra burst of flavor. Be careful not to overcook the shrimp, as they can become rubbery.
5. Sauté the Vegetables: While the shrimp is grilling, heat the remaining 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the frozen peas and half of the sliced green onions. Sauté for about 1 minute, until the peas are slightly softened and the green onions are fragrant.
6. Fry the Rice: Add the cooked jasmine rice to the skillet with the peas and green onions. Break up any clumps of rice with a spatula. Stir-fry for 3-4 minutes, ensuring the rice is heated through and slightly toasted.
7. Season the Rice: Add the soy sauce, fish sauce, the remaining 1 tablespoon of lime juice, and optional finely shredded kaffir lime leaves to the rice. Stir-fry for another 1-2 minutes, until the rice is evenly coated with the sauce and fragrant.
8. Finish the Fried Rice: Fold in the toasted coconut flakes and the remaining sliced green onions. Taste the fried rice and adjust the salt if needed.
9. Plate and Garnish: Spoon a generous mound of lime fried rice onto a shallow plate. Arrange the grilled shrimp on top of the rice. Drizzle any leftover coconut-lime sauce from the skillet over the shrimp and rice. Garnish with extra toasted coconut flakes and a sprinkle of fresh cilantro.

The Importance of Lemongrass in Thai Cuisine

Lemongrass is a cornerstone of Thai cooking, lending a bright, citrusy aroma and flavor to countless dishes. Its unique fragrance comes from the compound citral, which also has a subtle sweetness. In this recipe, the lemongrass isn’t just a flavoring agent; it actively tenderizes the shrimp during marination, resulting in a more succulent bite. Using fresh lemongrass is highly recommended, as the flavor is far superior to dried or powdered versions.

Choosing the Right Thai Chili Paste

Thai chili paste varies in heat level and flavor profile. Look for a paste made with bird’s eye chilies for authentic Thai spice. If you prefer a milder dish, start with a smaller amount of paste and adjust to your taste. Alternatively, you can use fresh Thai chilies, finely minced, but be cautious when handling them – wear gloves to avoid skin irritation!

Perfecting the Fried Rice Texture

The key to great fried rice is using day-old, or at least cooled, cooked rice. This allows the grains to dry out slightly, preventing them from sticking together and becoming mushy. Breaking up the rice clumps during the stir-frying process is also crucial. A wok is ideal for fried rice, but a large skillet will work just as well. High heat and constant stirring are essential for achieving that signature slightly crispy texture.

Coconut Lime Drizzle – A Flavor Boost

The subtle sweetness and tang of the coconut lime drizzle elevates this dish to another level. The combination of coconut milk and lime juice creates a refreshing counterpoint to the spicy shrimp and savory fried rice. Feel free to adjust the ratio of coconut milk to lime juice to suit your preference. A touch of brown sugar can enhance the sweetness if desired.

Frequently Asked Questions

Can I use frozen shrimp?

Yes, you can use frozen shrimp. Be sure to thaw it completely and pat it dry before marinating.

What if I don’t have kaffir lime leaves?

Kaffir lime leaves add a unique citrusy aroma, but they are optional. You can omit them if you can’t find them.

Can I make this dish vegetarian?

Yes! Substitute the shrimp with firm tofu or your favorite vegetables like broccoli, bell peppers, and mushrooms. Use a vegetarian fish sauce alternative.

Enjoy Your Thai Feast!

This Thai Chili Lemongrass Grilled Shrimp over Lime Fried Rice with Coconut Lime Drizzle is a vibrant and flavorful dish that’s sure to impress. Don’t forget to save this recipe to Pinterest for later!

thai chili lemongrass grilled shrimp with lime fried rice

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• Author: Rachel Thompson
• Total Time: 45 minutes
• Yield: 2 servings 1x
• Diet: General

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Description

This Grilled Thai Chili Lemongrass Shrimp with Lime Fried Rice is a vibrant and flavorful dish, balancing spicy, tangy, and sweet flavors. It features succulent grilled shrimp served over zesty lime fried rice and finished with a coconut-lime drizzle.

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Ingredients

Scale 1x2x3x

• 500g (1.1lb) Large Shrimp, Peeled and Deveined
• 2 tbsp (30ml) Vegetable Oil, Divided
• 2 tsp (10g) Thai Chili Paste (or 2 Fresh Thai Chilies, Minced)
• 2 Stalks Lemongrass, White Part Only, Finely Minced
• 2 Cloves Garlic, Minced
• Zest of 1 Lime
• 2 tbsp (30ml) Fresh Lime Juice, Divided
• 2 tbsp (30ml) Coconut Milk
• 1 tsp (5g) Brown Sugar
• ½ tsp (2.5g) Salt
• 1 cup (200g) Jasmine Rice, Uncooked
• 2 cups (480ml) Water
• 1 tbsp (15ml) Vegetable Oil for Rice
• ½ cup (75g) Frozen Peas
• 2 Green Onions, Thinly Sliced
• 1 tbsp (15ml) Soy Sauce (Halal)
• 1 tbsp (15ml) Fish Sauce (Halal)
• 1 tbsp (15ml) Toasted Coconut Flakes, Plus Extra for Garnish
• 1 tbsp (15ml) Fresh Cilantro, Chopped, Plus Extra for Garnish
• 1 tsp (5g) Finely Shredded Kaffir Lime Leaves (Optional)

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Instructions

1. Rinse the Rice: Rinse jasmine rice until water runs clear.
2. Cook the Rice: Boil rice with water, then simmer covered for 15 minutes, and rest for 10 minutes.
3. Marinate the Shrimp: Whisk marinade ingredients, coat shrimp, and marinate for 15+ minutes.
4. Grill the Shrimp: Grill shrimp for 2-3 minutes per side, basting with marinade.
5. Sauté the Vegetables: Sauté peas and green onions until softened.
6. Fry the Rice: Stir-fry cooked rice with vegetables until heated through.
7. Season the Rice: Add soy sauce, fish sauce, lime juice, and kaffir lime leaves to rice.
8. Finish the Fried Rice: Fold in coconut flakes and green onions.
9. Plate and Garnish: Serve rice with shrimp, drizzle with sauce, and garnish.

Notes

Using day-old or cooled rice is key for preventing mushy fried rice. Adjust chili paste amount to your spice preference.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Grilling, Stir-frying
• Cuisine: Thai

Nutrition

• Serving Size: 2
• Calories: 650 kcal
• Sugar: 20 g
• Sodium: 800 mg
• Fat: 30 g
• Saturated Fat: 8 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 60 g
• Fiber: 3 g
• Protein: 40 g
• Cholesterol: 200 mg