Shrimp Stir-Fry with Coconut-Lemongrass Rice and Chile Oil
This speedy shrimp stir-fry is bound to shake you out of your late-winter doldrums. Chef Taylor cooks the broccoli and shredded cabbage in a heady blend of turmeric, cumin, and cayenne—an earthy, spicy mix that gives the dish its vibrant yellow color. Lemongrass infuses coconut rice with fragrant citrus notes, and a chile oil vinaigrette adds another layer of heat. It's the kind of "go bold or go home" dish we can't stop talking about.
Total cook time
- 1 1/2 cups jasmine rice
- 1 13.5-ounce can lite coconut milk
- 1 ounce lemongrass
- 1 pound broccoli
- 2 limes
- 1/4 ounce cilantro
- 4 scallions
- 4 cloves garlic
- 1 1/4 pounds shrimp
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon ground cayenne pepper
- 1/2 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon mustard powder
- 1/2 teaspoon ground turmeric
- 1/2 cup shredded carrots
- 1 cup shredded green cabbage
- 1 cup shredded red cabbage
- canola oil
- kosher salt
- black pepper
Using the back of a knife, hit lemongrass in several places (see recipe tip). In a medium pot, combine rice, coconut milk, lemongrass, 1 cup water, and .5 teaspoon salt. Bring to a boil over high heat. Stir once, reduce to medium low, cover, and simmer until liquid is fully absorbed, 15-17 minutes. Remove from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover again to keep warm.
While rice cooks, rinse all produce. Cut broccoli into .5-inch florets, discarding tough stem. Halve lime. Roughly chop cilantro, discarding stems. Trim and discard scallion roots and thinly slice, keeping whites and light greens separate from dark greens. Mince garlic. Pat shrimp dry with paper towel and season all over with 1 teaspoon salt and black pepper as desired.
In a small pot, heat crushed red pepper and 3 tablespoons canola oil and cook, stirring, until oil turns a reddish color, 2-3 minutes. Remove pan from heat. Pour chile oil into a small heatproof bowl and set aside until Step 5.
Heat 1 tablespoon canola oil in a large high-sided pan over medium heat. When oil is shimmering, add scallion whites and light greens, garlic, and half of spice mix, and cook until fragrant, 1 minute. Add shrimp and cook, stirring occasionally, until opaque and just pink, 4-6 minutes. Using a slotted spoon, transfer shrimp to a plate and set aside, reserving pan for next step.
Return pan from shrimp to medium heat with 1 tablespoon canola oil. When oil is shimmering, add slaw mix, broccoli, and remaining spice mix. Cover and cook until broccoli is just tender, 3-4 minutes. Uncover and cook until lightly browned, 2-3 minutes more. Meanwhile, whisk juice of 1.5 limes and .5 teaspoon salt into bowl with chile oil to combine (save remaining lime for a well-deserved cocktail!).
Remove lemongrass from rice and discard. Stir half of scallion dark greens into rice. Divide coconut-lemongrass rice between plates and top with vegetables and shrimp. Drizzle chile-lime vinaigrette over top, and garnish with cilantro and remaining scallion dark greens. Dig in!
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.