Best 6 Lemongrass Shrimp And Rice Recipes

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Embark on a culinary journey to Southeast Asia with this tantalizing lemongrass shrimp and rice dish. Succulent shrimp are infused with the aromatic flavors of lemongrass, ginger, garlic, and a symphony of zesty spices. This delectable dish is served atop fluffy rice, creating a harmonious balance of textures and flavors. Elevate your taste buds with this authentic Southeast Asian recipe that promises to transport your senses.

The article offers a collection of recipes that cater to diverse dietary preferences. Whether you crave a traditional rendition or a vegan alternative, this article has it all. Dive into the classic lemongrass shrimp and rice recipe, featuring juicy shrimp sautéed in a fragrant lemongrass sauce. For a plant-based option, try the vegan lemongrass tofu and rice, where tender tofu takes center stage, absorbing the savory flavors of lemongrass and ginger.

If you're seeking a one-pot meal, the lemongrass shrimp and rice skillet is your culinary companion. This convenient recipe combines shrimp, rice, and vegetables in a single skillet, resulting in a flavorful and vibrant dish. And for a quick and effortless meal, explore the lemongrass shrimp and rice noodle bowl. This slurp-worthy dish features tender rice noodles tossed in a tangy lemongrass sauce, topped with succulent shrimp and an array of fresh herbs.

Check out the recipes below so you can choose the best recipe for yourself!

ONE PAN SHRIMP AND RICE RECIPE



One Pan Shrimp and Rice Recipe image

You'll love this simple and healthy shrimp and rice recipe, prepared Mediterranean-style with peas, chopped veggies, and a few spices. Add your favorite salad and call it dinner!

Provided by Suzy Karadsheh

Categories     Seafood/Dinner

Time 38m

Number Of Ingredients 15

2 cups Basmati rice, rinsed (see notes)
Extra virgin olive oil
1 red onion, chopped
1 red bell pepper, cored and chopped
2 garlic cloves, minced
1 cup frozen peas, rinsed quickly to separate
½ cup packed chopped fresh parsley, more for later
Kosher salt
1 tsp coriander
3/4 tsp mild chile pepper (I used Aleppo pepper flakes)
½ tsp cumin
½ tsp paprika
¼ tsp ground turmeric
2 1/4 cups water
Scant 1 lb large shrimp, thawed if frozen, peeled and deveined

Steps:

  • Rinse the rice well and place it in a large bowl. Cover with water and let it soak for 15 to 20 minutes or until you can easily break one grain of rice. Drain well.
  • In a large deep pan (with a lid), heat 3 tbsp extra virgin olive oil over medium heat. Add the onions, bell peppers, garlic, peas, and parsley. Season with kosher salt. Cook for 3 minutes or so, tossing regularly. Add coriander, Aleppo pepper, cumin, and paprika. Cook for another 2 to 3 minutes or so, tossing occasionally, until the vegetables have soften a bit.
  • Add the rice (well drained) and season with a good pinch of kosher salt. Add water. Bring to a boil until the liquid has reduced by about 1/2 (you should be able to see the rice, liquid should be barely covering the top). Turn the heat to low. Cover and let the rice cook for 15 to 20 minutes or until fully cooked and not hard nor chewy.
  • While the rice is cooking, pat the shrimp dry and toss with a bit of kosher salt.
  • Uncover the pan and add the shrimp nestling it into the rice. Cover and cook for 3 to 5 minutes more or until the shrimp is pink and fully cooked.
  • Garnish with fresh parsley and serve!

Nutrition Facts : Calories 260 calories, Sugar 5.1 g, Sodium 495.2 mg, Fat 1.4 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 34.4 g, Fiber 3.9 g, Protein 26.8 g, Cholesterol 182.5 mg

LEMONGRASS SHRIMP



Lemongrass Shrimp image

Lemongrass Shrimp - the EASIEST and BEST shrimp stir-fry recipe ever, with lemongrass onion and hoisin sauce.

Provided by Rasa Malaysia

Categories     Vietnamese Recipes

Number Of Ingredients 9

1 1/2 tablespoons oil
1 small onion, quartered
1 tablespoon lemongrass, grated
3 bird-eye's chilies, lightly pounded
10 oz. (280 g) shelled and deveined shrimp
1 tablespoon hoisin sauce
1 teaspoon fish sauce
1/3 cup water
1 stalk scallion, cut into rounds

Steps:

  • Heat up the wok with the oil. Add the onion, lemongrass, and bird's eye chilies into the wok and do a few quick stirs before adding the shrimp. Stir continuously until the shrimp is half-cooked, then add the hoisin sauce, fish sauce, water, stir to combine well. When the sauce starts to bubble and the shrimp is cooked, add the scallion into the wok, stir a few times, dish out and serve immediately with steamed rice.

Nutrition Facts : Calories 281 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 357 milligrams cholesterol, Fat 12 grams fat, Fiber 1 grams fiber, Protein 30 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 2 people, Sodium 1471 grams sodium, Sugar 4 grams sugar, UnsaturatedFat 0 grams unsaturated fat

VIETNAMESE RICE NOODLES WITH LEMONGRASS SHRIMP



Vietnamese Rice Noodles With Lemongrass Shrimp image

Nearly every little shop in Vietnam serves some version of this satisfying, simple dish. Bowls of room-temperature rice noodles are festooned with wok-fried or grilled shrimp (or beef, pork or chicken), scented with lemongrass, splashed with a sweet-and-spicy dipping sauce, and then served with pickled vegetables and tender, aromatic herbs.

Provided by David Tanis

Categories     dinner, lunch, noodles, seafood, main course

Time 1h

Yield 4 servings

Number Of Ingredients 25

1 cup finely julienned carrot
1 cup finely julienned daikon
2 teaspoons granulated sugar
1/2 teaspoon salt
1 tablespoon rice vinegar
3 tablespoons light brown sugar
3 tablespoons rice vinegar
4 tablespoons lime juice
3 tablespoons Vietnamese fish sauce, like Red Boat
3 garlic cloves, minced
1 tablespoon minced or grated ginger
1 medium-hot red chile pepper, such as Fresno, finely chopped
1 red or green bird chile pepper, thinly sliced, or substitute half a thinly sliced serrano pepper
1 1/2 pounds shrimp, preferably wild, peeled and deveined
2 tablespoons Vietnamese fish sauce
1 tablespoon light brown sugar
3 garlic cloves, minced
3 tablespoons finely chopped lemongrass, pale tender center part only
1 pound rice noodles, preferably rice vermicelli
1 or 2 small lettuce heads, with the leaves separated, rinsed and patted dry
3 cups mixed herb sprigs, such as cilantro, mint, basil, watercress and tender celery leaves
2 tablespoons vegetable oil
4 scallions, slivered
4 tablespoons crushed roasted peanuts
Handful of bean sprouts (optional)

Steps:

  • Make the pickled vegetables: Put carrot and daikon in a small bowl and sprinkle with sugar and salt. Add rice vinegar, toss well and set aside.
  • Make the dipping sauce: In a small bowl, stir together brown sugar, vinegar, lime juice, fish sauce, garlic, ginger and chiles. Stir in 1/2 cup cold water and let mixture sit for 15 minutes. (Leftover sauce will keep up to 3 days, refrigerated.)
  • Marinate the shrimp: Put shrimp in a shallow dish. Add fish sauce, brown sugar, garlic and lemongrass. Mix well to coat.
  • Meanwhile, bring a large pot of water to boil. Turn off heat and add rice noodles. Soak noodles, stirring occasionally, until softened, usually about 7 to 8 minutes. Drain and rinse with cold water. Leave in colander at room temperature.
  • Prepare a platter of lettuce leaves and herb sprigs for the table. Keep cool, covered with a damp towel.
  • Put oil in a wok or frying pan over medium-high heat. When oil is hot, add shrimp without crowding (work in batches if necessary). Cook for about 2 minutes per side, until lightly browned.
  • To serve, divide noodles among 4 large soup bowls, then top each with hot shrimp, pickled vegetables and a tablespoon or so of dipping sauce. Sprinkle with scallions and peanuts (and beans sprouts if using). Pass herb platter and remaining dipping sauce at the table, and encourage guests to customize bowls as desired.

GINGER AND LEMONGRASS GRILLED SHRIMP



Ginger and Lemongrass Grilled Shrimp image

Provided by Food Network

Categories     appetizer

Time 1h1m

Yield 4 to 6 servings

Number Of Ingredients 13

24 large shrimp, peeled and de-veined with the tails left on
1 tablespoon chopped lemongrass
1 tablespoon chopped ginger
2 cloves chopped garlic
5 scallions, whites cut into 1 1/2-inch lengths and greens chopped
1/4 cup light soy sauce
2 tablespoons sesame oil
1 tablespoon honey
1 red bell pepper, seeds and stem removed, cut into 1 1/2-inch pieces
Peanut oil, for drizzling
1 small head radicchio, nice outer leaves removed and reserved, rest chiffonade
1 bunch watercress, cleaned
1 lime

Steps:

  • Preheat the grill to high.
  • In a large, nonreactive bowl, combine the lemongrass, ginger, garlic, scallion greens, soy sauce, sesame oil, and honey and whisk well. Add the shrimp and toss to coat. Marinate in the refrigerator for 15 to 30 minutes.
  • Skewer the shrimp, scallion whites, and red bell peppers onto skewers in whatever order you like. There should be 4 to 6 shrimp per skewer.
  • Place the skewers on a flat plate and drizzle with peanut oil. It is not necessary to salt the skewers because soy sauce has so much salt in it. Place the shrimp skewers on the grill and cook about 3 minutes per side, or just until the shrimp curls, turns red and does not appear clear at all. Be careful not to overcook.
  • Place the whole radicchio leaves around the edge of a platter. Mound the chiffonade radicchio and watercress inside the leaves and around the platter. Remove the skewers from the grill and place on the bed of greens. Squeeze the juice of a lime over the shrimp.

VIETNAMESE LEMONGRASS SHRIMP



Vietnamese Lemongrass Shrimp image

This traditional recipe is quick and easy to make. The lemongrass-scented stir-fried shrimp makes a fine centerpiece to a wonderful salad or Asian style meal.

Provided by Member 610488

Categories     Vietnamese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons vegetable oil
2 shallots, thinly sliced
1 garlic clove, minced
1 lb large shrimp, peeled and deveined
1 tablespoon fresh lemongrass, minced
2 cups white mushrooms, sliced
2 teaspoons fish sauce
1 teaspoon sugar
kosher salt, to taste

Steps:

  • In a large skillet, heat the oil over high heat. Add the shallots and garlic, quickly stirring until fragrant, about 30 seconds.
  • Add the shrimp and lemongrass; stir-fry for about 2 minutes. Add the mushrooms and sprinkle with the fish sauce, sugar, and a little salt.
  • Stir-fry until the shrimp is cooked and the mushrooms are wilted, another 2 to 3 minutes. Remove from the heat.

LEMONY SHRIMP OVER BROWN RICE



Lemony Shrimp over Brown Rice image

This shrimp dish was something I threw together one night and my family loved it. It's really easy, healthy, and tasty!

Provided by almondjoy2807

Categories     Seafood     Shellfish     Shrimp

Time 35m

Yield 4

Number Of Ingredients 10

1 cup brown rice
1 ⅔ cups water
3 tablespoons butter
3 tablespoons olive oil
2 cloves garlic, minced
½ cup white wine
2 tablespoons fresh lemon juice
1 ½ pounds medium shrimp - peeled and deveined
¼ cup chopped fresh flat-leaf parsley
½ teaspoon cornstarch

Steps:

  • Combine the brown rice and water in a small saucepan. Bring to a boil, reduce heat to low and cook until all the water is absorbed, about 25 minutes.
  • Melt the butter with the olive oil in a skillet over medium heat; cook the garlic in the butter and oil until fragrant, 1 to 2 minutes. Pour in the wine and lemon juice; reduce heat to medium-low and simmer. Stir in the shrimp and cook until the shrimp turns pink, stirring regularly, 5 to 7 minutes. Sprinkle the parsley over the shrimp and cook another 2 minutes. Add the cornstarch to the liquid and stir until it thickens, about 1 minute more. Serve hot over the brown rice.

Nutrition Facts : Calories 550.6 calories, Carbohydrate 40.2 g, Cholesterol 281.7 mg, Fat 23 g, Fiber 1.8 g, Protein 38.5 g, SaturatedFat 7.7 g, Sodium 322.4 mg, Sugar 0.9 g

Tips:

  • Choose the freshest ingredients possible. This will make a big difference in the flavor of your dish.
  • Don't be afraid to experiment with different types of lemongrass. There are many different varieties available, each with its own unique flavor profile.
  • If you can't find fresh lemongrass, you can use dried lemongrass instead. Just be sure to soak it in warm water for at least 30 minutes before using.
  • Don't overcrowd the pan when cooking the shrimp. This will prevent them from cooking evenly.
  • Cook the shrimp until they are just cooked through. Overcooking will make them tough and rubbery.
  • Serve the shrimp and rice immediately. This is when they will be at their best.

Conclusion:

Lemongrass shrimp and rice is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. The lemongrass gives the shrimp a unique and flavorful taste, and the rice is the perfect accompaniment. This dish is sure to please everyone at your table.

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