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Lemongrass Shrimp and Rice

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"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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2 h 30 m servings 510 cals
Original recipe yields 6 servings


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  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.

Nutrition Facts

Per Serving: 510 calories; 19.3 g fat; 59.8 g carbohydrates; 26.6 g protein; 173 mg cholesterol; 227 mg sodium. Full nutrition

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