Lemongrass Shrimp Skewer Over Coconut Curry Rice

Lemongrass Shrimp Skewer Over Coconut Curry Rice


Asian-inspired shrimp and rice come together in minutes in this bold and satisfying dish. Sweet Thai chili sauce gives it a kick to wake up the palate and satisfy any appetite.


Calories Per Serving: 492  |  Serves: 2  |  Minutes: 35

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  1. Preheat oven to 400 degrees.
  2. Boil 1 ½ cups of water, reduce to simmer and add rice packet. Cover, stirring occasionally for 15 minutes then remove from heat.
  3. Gently squeeze the shrimp in paper towels to remove excess water. Mince shrimp and transfer to bowl.
  4. Finely dice red bell pepper and slice scallion into little wheels. Add to shrimp along with sesame oil and half of the Thai sweet chili packet. Mix thoroughly.
  5. Place the lemongrass flat on a firm surface and gently press down along the length with the flat of a knife to the point where the natural juices come out. This will allow the flavor and aroma to release. Peel back layers of lemongrass until they look like skewers. Take your shrimp mixture and form around the lemongrass.
  6. Take a shallow sauté pan and put it on medium-high heat. Once hot add the olive oil packet and wait 30 seconds then carefully sear the shrimp skewers for 1½ minutes, carefully turn and sear for another 1½ minutes. Place skewers on a cookie sheet and immediately put in preheated oven for 2½ minutes.
  7. Uncover and fluff the rice, plate with skewers on top and drizzle with the remaining Thai sweet chili sauce.


  • 10 oz raw shrimp, peeled & deveined, tails removed
  • 1 small red bell pepper
  • 1 small scallion
  • 4 lemongrass sticks or skewers
  • 1 packet sesame oil
  • 1 packet Thai sweet chili sauce
  • 1 packet olive oil
  • 1 packet coconut curry rice

    Tools Needed:

    • Sauce pot
    • Ovenproof medium skillet
    • Chef's knife
    • Mixing bowl
    • Baking sheet
    • Food processor (recommended)