My lazy girl dinner ️
My lazy girl dinner 🍽️ is a easy Thai recipe that serves 2. 560 calories per serving. Recipe by Maria Stevens on YouTube.
Prep: 12 min | Cook: 13 min | Total: 30 min
Cost: $9.47 total, $4.73 per serving
Ingredients
- 1 cup Glutinous (Sticky) Rice (Rinsed until water runs clear)
- 1 cup Coconut Milk (Full‑fat for best flavor)
- 2 tablespoons Granulated Sugar
- 0.25 teaspoon Salt
- 8 pieces Large Shrimp (Peeled and deveined)
- 3 tablespoons Lime Juice (Freshly squeezed)
- 2 tablespoons Fresh Cilantro (Chopped)
- 1 tablespoon Olive Oil (Extra‑virgin)
- 1 clove Garlic (Minced)
- 1 piece Mango (Ripe, peeled and sliced)
- 1 piece Avocado (Ripe, flesh only)
- 1 piece Lime Wedge (For garnish)
Instructions
Rinse and Prepare Sticky Rice
Place the glutinous rice in a fine‑mesh sieve and rinse under cold water until the water runs clear, then drain well.
Time: PT2M
Cook Coconut Sticky Rice
In a medium saucepan combine the rinsed rice, coconut milk, 1/4 cup water, sugar, and salt. Bring to a gentle boil over medium heat, then reduce to low, cover, and simmer for 12 minutes until the liquid is absorbed and the rice is tender.
Time: PT13M
Temperature: Medium heat
Marinate the Shrimp
While the rice cooks, combine lime juice, chopped cilantro, olive oil, minced garlic, a pinch of salt and pepper in a mixing bowl. Add the shrimp and toss to coat. Let sit for 5 minutes.
Time: PT5M
Grill the Shrimp
Heat the grill pan over medium‑high heat (about 400°F). Add the shrimp in a single layer and grill 2‑3 minutes per side, until pink and opaque.
Time: PT4M
Temperature: 400°F
Prepare Avocado Lime Cream
In a small blender combine the avocado flesh, 1 tablespoon lime juice, a pinch of salt, and 2‑3 tablespoons water. Blend until smooth and creamy; adjust consistency with more water if needed.
Time: PT2M
Slice Mango
Peel the mango, cut the flesh into thin strips or cubes, and set aside.
Time: PT2M
Plate and Garnish
Divide the coconut sticky rice onto two plates. Top each with grilled shrimp, arrange mango slices around, drizzle avocado lime cream, and garnish with a lime wedge and extra cilantro if desired.
Time: PT2M
Nutrition Facts
- Calories
- 560
- Protein
- 22g
- Carbohydrates
- 71g
- Fat
- 22g
- Fiber
- 6g
Dietary info: Gluten-Free, Dairy-Free, Pescatarian
Allergens: Shellfish, Coconut
Ingredient Substitutions
- Instead of Glutinous (Sticky) Rice: Short‑grain sushi rice (less sticky)
- Instead of Coconut Milk: Coconut cream diluted 1:1 with water
- Instead of Granulated Sugar: Honey, Palm sugar
- Instead of Large Shrimp: Scallops, Chicken breast strips
- Instead of Lime Juice: Lemon juice
- Instead of Fresh Cilantro: Thai basil
- Instead of Olive Oil: Vegetable oil, Canola oil
- Instead of Garlic: Garlic powder (1/4 tsp)
- Instead of Mango: Pineapple chunks
- Instead of Avocado: Silken tofu (for vegan)
Equipment Needed
- Medium Saucepan
- Rice Cooker (optional) (optional)
- Grill Pan or Skillet
- Mixing Bowl
- Small Blender or Food Processor (optional)
- Measuring Cups
- Measuring Spoons
- Chef’s Knife
- Cutting Board
- Tongs
- Serving Plate
Critical Steps — Do Not Skip
- Rinsing the sticky rice until water runs clear
- Cooking the rice with coconut milk without lifting the lid
- Grilling shrimp just until pink to avoid rubbery texture
- Blending avocado cream to a smooth consistency
Chef Tips from the Video
- Use jasmine glutinous rice for the most authentic sticky texture.
- Press the shrimp gently with tongs while grilling to ensure even contact with the pan.
- For extra zing, zest the lime before juicing and sprinkle zest over the finished plate.
Troubleshooting
Rice is too dry or hard.
Add 1‑2 tablespoons of water or extra coconut milk, cover, and simmer for another 2‑3 minutes.
Shrimp become rubbery.
Cook only until pink and just opaque; remove from heat immediately.
Avocado cream turns brown.
Add a little extra lime juice and blend immediately; store in an airtight container.
Storage
Refrigerator: Store leftover rice in an airtight container for up to 3 days; shrimp for up to 2 days. Avocado cream should be used within 24 hours.
Freezer: Rice freezes well for up to 2 months; thaw before reheating. Shrimp can be frozen raw for up to 3 months.
Room temperature: Do not leave the assembled dish at room temperature for more than 2 hours.
Make-Ahead Tips
- Cook the coconut sticky rice a day ahead and reheat gently with a splash of coconut milk.
- Marinate the shrimp up to 30 minutes before cooking for deeper flavor.
- Prepare the avocado lime cream just before serving to prevent browning.
Frequently Asked Questions
What is the cultural significance and history of coconut sticky rice with cilantro lime shrimp in Thai cuisine?
Coconut sticky rice (khao niao) is a staple in Thai desserts and savory meals, traditionally served with mango or grilled meats. Pairing it with citrus‑marinated shrimp reflects Thailand’s love of balancing sweet, salty, sour, and spicy flavors in a single dish.
What are the traditional regional variations of coconut sticky rice in Thailand?
In Central Thailand, sticky rice is often served with sweet mango and a drizzle of coconut cream. In the Northeast (Isan), it may be paired with savory grilled meats and a spicy dipping sauce. The dish in this recipe follows the Central sweet‑savory style.
How is coconut sticky rice traditionally served in Thailand?
Traditionally, the rice is molded into small pyramids, topped with ripe mango slices, and drizzled with thick coconut cream. It is eaten with the hands or a spoon and often enjoyed as a dessert or snack.
What occasions or celebrations feature coconut sticky rice in Thai culture?
Coconut sticky rice appears at festivals like Songkran (Thai New Year) and during family gatherings, especially when mango is in season. It’s also a common street‑food snack throughout the year.
What authentic ingredients are essential for coconut sticky rice with cilantro lime shrimp versus acceptable substitutes?
Authentic ingredients include glutinous (sticky) rice, full‑fat coconut milk, fresh lime juice, and Thai basil or cilantro. Substitutes can be short‑grain sushi rice for the rice, coconut cream diluted with water, or lemon juice instead of lime, though flavor will shift slightly.
What other Thai dishes pair well with coconut sticky rice and grilled cilantro lime shrimp?
Serve alongside a light Thai cucumber salad, Tom Yum soup, or a simple papaya salad (som tam) for a balanced meal that highlights fresh, bright flavors.
What are the most common mistakes to avoid when making coconut sticky rice with grilled cilantro lime shrimp?
Common errors include not rinsing the rice enough, lifting the lid while the rice cooks, overcooking the shrimp, and letting the avocado cream sit too long, which causes browning.
Why does this recipe grill the shrimp instead of sautéing them?
Grilling creates a quick, high‑heat sear that adds smoky char and preserves the shrimp’s juiciness, while also allowing the cilantro‑lime marinade to caramelize lightly, which a low‑heat sauté would not achieve.
Can I make coconut sticky rice ahead of time and how should I store it?
Yes, cook the rice up to a day ahead, let it cool, then store in an airtight container in the refrigerator. Reheat gently on the stovetop with a splash of coconut milk to restore moisture.
What texture and appearance should I look for when the coconut sticky rice is done?
The rice should be glossy, slightly sticky to the touch, and each grain should be tender yet retain its shape. It should not be mushy or have a dry, cracked surface.
What does the YouTube channel Maria Stevens specialize in?
The YouTube channel Maria Stevens focuses on quick, approachable home‑cooking videos that emphasize flavorful, balanced meals you can prepare in 30 minutes or less, often featuring Asian‑inspired dishes.
How does the YouTube channel Maria Stevens' approach to Thai cooking differ from other Thai cooking channels?
Maria Stevens streamlines classic Thai recipes into simplified, time‑saving steps while still preserving authentic flavors, whereas many other Thai channels may include more elaborate techniques or traditional equipment.
Last updated: August 30, 2026
