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Lemongrass ginger shrimp with jasmine rice

Lemongrass ginger shrimp is a sautéed dish for 6 people, marinated in a fragrant paste then seared at the last minute over jasmine rice. It takes 30 minutes of active work, the marinade and rice are made ahead the same day, only the shrimp searing happens right before serving. Easy difficulty, about €6.20 per person, the key is not overcooking the shrimp so they stay juicy.

Sautéed shrimp with lemongrass and ginger over fragrant jasmine rice, it smells like a trip the moment it hits the kitchen.

Lemongrass ginger shrimp with jasmine rice
For
6 people
Work
30 min
Total time
55 min
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€6.20
Calories per person
480 kcalcalculated by Kiloach, your weight coach

This dish smells like a trip the moment the lemongrass, ginger, and garlic paste hits the pan. The shrimp cook fast over high heat, staying plump under a short, sweet and salty sauce with a touch of chili. Jasmine rice soaks up the pan juices, and fresh herbs, cilantro and mint, bring the brightness that balances everything out.

It's a great choice for a dinner party in spring or summer, served with lime wedges to squeeze at the table. It needs little attention once guests arrive, since most of the work happens in the morning, and it works well for a family meal too, since kids tend to love the fragrant rice and mild sauce.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps
  3. Before the guests arrive 2 steps, 15 min
  4. When it's time to serve 2 steps, 6 min

This dish doesn't need any advance prep the day before, everything happens on the day. In the morning, you make the paste, marinate the shrimp, and keep them chilled. Right before guests arrive, you cook the rice and prep the herbs, leaving only the shrimp to sear at serving time.

The ingredients

6 people

Fish counter

  • Raw peeled shrimp 900 g

Fruits and vegetables

  • Lemongrass 3
  • Fresh ginger 40 g
  • Garlic 4 cloves
  • Cilantro 1 bunch
  • Mint 1 bunch
  • Limes 2

Pantry

  • Jasmine riceoften in the pantry 450 g
  • Fish sauceoften in the pantry 2 tbsp
  • Sugaroften in the pantry 1 tbsp
  • Neutral oiloften in the pantry 4 tbsp
  • Red pepper flakesoften in the pantry 1 tsp
  • Pepperoften in the pantry 1 pinch

Allergens Shellfish, Fish

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Remove the tough outer layers of the lemongrass, finely chop the tender core with the ginger and garlic.

    Crush the stalks with a rolling pin before chopping, it releases all their aroma.

  2. Mix the shrimp with this paste, the fish sauce, sugar, and chili flakes, cover and keep chilled.

    A few hours of marinating is enough, shrimp don't do well with longer.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Rinse the jasmine rice until the water runs clear, then cook it covered with an equal volume of water. 15 min

    Once cooked, leave it covered off the heat, it stays hot and fluffy.

  2. Chop the cilantro and mint, cut the limes into wedges.

    Keep the herbs in a damp towel, they'll stay bright green.

When it's time to serveThe final touches, right in front of your guests.

  1. Sear the shrimp over high heat in very hot oil, in two batches, two minutes per side. 6 min

    Use a wok or a large pan that's really smoking hot, the shrimp should sear, not steam.

  2. Plate over the rice, sprinkle with herbs, and squeeze a lime wedge on top.

    Pour the pan juices over the rice, it's the best part of the dish.

Our tips to get it right

  • Peel the shrimp well and remove the dark vein along the back, it can taste bitter once cooked.
  • Don't crowd the pan, cook in two batches as instructed, otherwise the shrimp release water instead of searing.
  • Taste the marinade before adding it to the shrimp, fish sauce saltiness varies a lot between brands.

The variations

  • Swap the shrimp for diced chicken or firm tofu for a shellfish-free version.
  • For a vegetarian version, use marinated tofu and replace the fish sauce with soy sauce.
  • For kids who don't like heat, leave the chili flakes out of the marinade and serve a small bowl on the side for adults.

What to serve it with

  • A clear vegetable broth to start
  • A cucumber mint salad
  • Green tea or ginger lemonade

Storage

Cooked shrimp keep for 2 days in the fridge in a sealed container, but they taste best the same day. Freezing isn't recommended, shrimp turn rubbery when reheated. Reheat gently in a pan without overcooking, or eat them cold over a rice salad.

Questions about this recipe

Can you use frozen or tubed lemongrass?

Yes, frozen lemongrass works well and keeps its aroma. Tubed lemongrass works in a pinch but tastes less sharp, so use slightly less since it's more concentrated.

How do you know when the shrimp are cooked just right?

Shrimp are ready when they turn pink and curl slightly, after about 2 minutes per side. Overcooked, they turn rubbery and lose their juices.

Can you replace the fish sauce?

You can swap it for soy sauce with a splash of lime juice, the flavor will be less deep but still close. This helps if you're hosting someone who doesn't like fish sauce.

How do you adjust the heat for guests who don't like spicy food?

Use half the chili flakes in the marinade and keep the rest in a small bowl at the table. Everyone can adjust to their own taste without changing the recipe.

Can a lemongrass ginger shrimp with jasmine rice be made ahead?

Yes, during the day. The recipe needs 30 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 2 steps, when it's time to serve, 2 steps.

How long does it take to make a lemongrass ginger shrimp with jasmine rice?

Allow 55 min in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "easy".

How many calories are in a lemongrass ginger shrimp with jasmine rice?

About 480 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a lemongrass ginger shrimp with jasmine rice cost?

About €6.20 per person, that's €37.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, fish. Remember to ask your guests about their allergies before putting your menu together.

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