Past Recipes
Shrimp Stir-Fry

Shrimp Stir-Fry with Coconut-Lemongrass Rice and Chile Oil

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Recipe Details


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.  


  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Taylor

By Chef Taylor

Nutritional info

  • Calories 650
  • Protein 29g
  • Total Carb 74g
  • Total Fat 27g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • jasmine rice
    3/4 cup
    jasmine rice
  • 13.5-ounce can lite coconut milk
    13.5-ounce can lite coconut milk
  • lemongrass
    1/2 ounce
  • broccoli
    8 ounces
  • lime
  • cilantro
    1/8 ounce
  • scallions
  • garlic
    2 cloves
  • shrimp
    10 ounces
  • crushed red pepper
    1/4 teaspoon
    crushed red pepper
  • ground cayenne pepper
    1/8 teaspoon
    ground cayenne pepper
  • ground coriander
    1/4 teaspoon
    ground coriander
  • ground cumin
    1/2 teaspoon
    ground cumin
  • mustard powder
    1/4 teaspoon
    mustard powder
  • ground turmeric
    1/4 teaspoon
    ground turmeric
  • shredded carrots
    1/3 cup
    shredded carrots
  • shredded green cabbage
    1/2 cup
    shredded green cabbage
  • shredded red cabbage
    1/2 cup
    shredded red cabbage

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • 2 6" small pots, 1 with lid
  • 10" medium high-sided pan with lid


  • Crustacean Shellfish
  • Tree Nuts

Cooking Steps

  1. Cook coconut-lemongrass rice

    Cook coconut-lemongrass rice

    Using the back of a knife, hit lemongrass in several places. In a small pot, combine rice, coconut milk, lemongrass, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, 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 pot again to keep warm.

  2. Prepare ingredients

    Prepare ingredients

    While rice cooks, rinse all produce. Cut broccoli into ½-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 ½ teaspoon salt and black pepper as desired. 

  3. Make chile oil

    Make chile oil

    In a separate small pot, heat crushed red pepper and 1½ tablespoons canola oil over medium-high heat 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.

  4. Cook shrimp

    Cook shrimp

    Heat 1 tablespoon canola oil in a medium 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.

  5. Cook vegetables and make vinaigrette

    Cook vegetables and make vinaigrette

    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 ½ lime and ¼ teaspoon salt into bowl with chile oil to combine (save remaining lime for a well-deserved cocktail!). 

  6. Finish rice and plate stir-fry

    Finish rice and plate stir-fry

    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!

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