Lemony Shrimp Kelaguen with Coconut Rice and Sesame Ginger Green Beans

This vibrant dish draws inspiration from the Pacific Islands, combining succulent shrimp with a bright, tangy lemon and chili finish. Served over fluffy coconut rice and paired with crisp green beans tossed in a sesame ginger crunch, it’s a quick and satisfying meal that brings bold flavors to your table in just 25 minutes.

Perfect for a weeknight dinner when you’re craving something a little different, this recipe balances creamy, spicy and savory elements beautifully. The shrimp is cooked simply, then tossed with scallions, lemon juice and Korean chili flakes for a fresh, zesty kick.

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Ingredients

0.25 cup Shredded CoconutView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit Sesame Ginger CrunchView ingredient guideLike ingredientDislike ingredient

1 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

3 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Heat a drizzle of oil in a small pot over medium-high heat. Add the basmati rice and cook, stirring constantly, until toasted, 1-2 minutes. Stir in the shredded coconut and cook until fragrant and starting to brown, 1-2 minutes. Stir in the coconut milk, 1 cup water, 1 teaspoon sugar and ½ teaspoon salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender and liquid is absorbed, 18-20 minutes. Keep covered off heat until ready to serve.
2. While the rice cooks, prepare the aromatics: peel and mince or grate the garlic. Finely chop the scallions. Quarter the lemon. Trim the green beans if needed.
3. Pat the shrimp dry with paper towels. Heat a drizzle of oil in a large pan over medium-high heat. Add the shrimp and season with half the garlic, salt and pepper. Cook, stirring occasionally, until shrimp are pink and cooked through, 4-6 minutes. If the garlic starts to burn, lower the heat and cover the pan. Transfer the shrimp to a large bowl and wipe out the pan.
4. To the bowl with shrimp, add the chopped scallions, juice from half the lemon and Korean chili flakes to taste. Stir to combine and season with salt and pepper. Set aside. (The shrimp is traditionally served at room temperature, but you can reheat it if preferred.)
5. Heat another drizzle of oil in the same pan over medium-high heat. Add the green beans and remaining garlic. Cook, stirring occasionally, until the beans are tender and slightly blistered, 5-7 minutes. If the garlic starts to burn, lower the heat and add more oil. Turn off the heat and stir in the sesame ginger crunch and half the soy sauce. The residual heat will reduce the sauce and bloom the seasoning. If needed, return the pan to low heat for a minute.
6. Fluff the coconut rice with a fork and stir in 1 tablespoon butter. Taste and adjust seasoning with salt and pepper. Divide the rice and green beans between plates. Top the rice with the shrimp mixture and serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use chicken instead of shrimp?

Yes, you can substitute boneless skinless chicken thighs or breasts. Cook the chicken thoroughly until browned and cooked through, then shred or chop before tossing with the scallions, lemon and chili flakes.

What can I use instead of Korean chili flakes?

You can substitute with red pepper flakes or a pinch of cayenne pepper. Adjust the amount to your preferred heat level.

Can I make this dish ahead of time?

Yes, you can prepare the rice and shrimp kelaguen separately and refrigerate. Reheat gently before serving. The green beans are best enjoyed fresh but can be reheated in a hot pan.