Shrimp Khao Kluk Kapi
Fragrant shrimp fried rice tossed with shrimp paste and garlic, topped with a bright lime-egg drizzle. Savory, umami-rich, and ready in under 25 minutes.
- Total time
- 22 min
- Servings
- 2
- Calories
- 385
- Protein
- 22g
Ingredients
- 2.5 cups cooked jasmine rice, cooled
- 10 ounces shrimp, peeled and deveined
- 1 tablespoon shrimp paste (kapi)
- 3 cloves garlic cloves, minced
- 2 whole eggs, beaten
- ½ whole lime, cut into wedges
Instructions
- 1
Set a 12-inch skillet or wok over medium-high heat and wait until a drop of water sizzles and evaporates on contact, about 45 seconds.
- 2
Pour in 2 tablespoons of neutral oil, then add the minced garlic and stir constantly for 30 seconds until you smell a strong, pungent garlic aroma.
- 3
Add the 1 tablespoon shrimp paste and stir it into the garlic and oil for 20 seconds until the mixture looks uniform and smells funky-savory.
- 4
Add the shrimp and cook, stirring every 10 seconds, until they turn opaque and pink throughout, about 2 to 3 minutes total.
- 5
Pour in the cooled jasmine rice and stir, breaking up any clumps by pressing the rice against the skillet sides with your spoon, for 2 minutes.
- 6
Push the rice to the outer edges of the skillet, creating a small empty space in the center, then pour the beaten eggs into the center.
- 7
Let the eggs cook without stirring for 20 seconds until they begin to look opaque, then break them into small curds and mix them throughout the rice.
- 8
Transfer the fried rice to two bowls and squeeze the lime juice over each portion, then place a lime wedge on the side of each bowl.
Tools you’ll need
- 12-inch skillet or wok
- wooden spoon or spatula
- cutting board
- chef's knife
- small bowl for beating eggs
- whisk or fork
- two serving bowls
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