Lemongrass Shrimp and Rice recipe

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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 ½ pounds uncooked medium shrimp, peeled and deveined
2 cups uncooked brown rice
1 ½ cups water
1 tablespoon olive oil
1 (10 ounce) package shelled, cooked edamame
1 (6 ounce) package snow peas

Nutrition Info

510.1 calories
carbohydrate: 59.8 g
cholesterol: 172.6 mg
fat: 19.3 g
fiber: 4.5 g
protein: 26.6 g
saturatedFat: 13.3 g
servingSize: -
sodium: 226.5 mg
sugar: 2.3 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

6 servings

Recipe Note

A very tasty copycat bowl from a popular Caribbean chain restaurant that includes shrimp, rice, snow peas, and edamame, flavored with lemongrass, lime, and coconut milk.

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