Lemongrass Shrimp with Coconut Rice

by Laura

I try not to cut too many corners, but there are some things that are just not worth the effort. Three things that fall into this category for me are fresh garlic, ginger and lemongrass. Granted, I have never actually tried to chop fresh lemongrass but I've heard it is a real pain so I was glad to pick up a tube of it in the produce section of my grocery store. And I know, I know. There are times when it really is worth it to peel and chop fresh garlic and ginger but for a marinade like this one, I was willing to cheat. 

This was a really easy meal and would be great on chicken as well if you aren't into shrimp.

 Lemongrass Shrimp

adapted from Wolfgang Puck 



1 1/4 lb. large shrimp, peeled and de-veined (my grocery store didn't have ones that were already peeled and deveined and it was not fun. Useful video here though if it is also your first time.)  

1 tbsp chopped (or from a tube) lemongrass

1 tbsp chopped (or from a jar) ginger

1 tbsp chopped (or from a jar) garlic

1 tbsp honey

5 scallions - greens chopped and whites cut into small pieces, separated

1/4 cup reduced sodium soy sauce

2 tbsp sesame oil

Generous pinch red pepper flakes (optional) 

1 red bell pepper cut into 1 inch pieces

Preheat broiler.* Peel and devein the shrimp if they didn't come that way. In a large bowl combine all ingredients except scallion whites and red bell peppers. Refrigerate for about 30 minutes.  Place bell peppers and scallions on rimmed baking sheet and add shrimp and enough marinade to coat shrimp and vegetables. Broil for about 5 minutes (depending on the size of your shrimp), giving the baking sheet a good shake halfway through.

Served next to spinach salad with Trader Joe's Spicy Peanut Salad Dressing

Served next to spinach salad with Trader Joe's Spicy Peanut Salad Dressing

Remove from oven and serve over coconut rice. Garnish with cilantro and sriracha

 *The original recipe calls for the shrimp and vegetables to be skewered and grilled. I am sure it would be delicious, but if you couldn't tell already, I was feeling lazy.

Coconut Rice:

1 cup rice

1/3 cup coconut cream (or the creamy stuff that rises to the top of a can of coconut milk) 

1 and 2/3 cup water

Fresh cilantro as a garnish

I made this in my rice cooker and it turned out great. A little creamier than normal rice but not too coconutty for those who are wary (why do so many people fight the deliciousness that is coconut?!).