Thai Chicken & Shrimp Crispy Rice
A vibrant, crispy Thai rice bowl with chicken, shrimp, and a punchy lime-chili glaze that hits all the flavors in under 20 minutes. Perfect weeknight energy without the takeout.
- Total time
- 20 min
- Servings
- 2
- Calories
- 480
- Protein
- 32g
Ingredients
- 2 cups cooked jasmine rice (day-old, chilled)
- 10 oz boneless chicken thighs, cubed
- 8 oz large shrimp, peeled & deveined
- 2 tbsp Thai chili paste or sriracha
- 1 whole lime (juiced)
- 1 tbsp fish sauce
- ¼ cup fresh Thai basil or cilantro, chopped
Instructions
- 1
Heat 2 tbsp oil in a large skillet over high heat until it shimmers, about 90 seconds.
- 2
Add chicken cubes, let sit 2 minutes without stirring, then toss and cook until edges brown, ~4 minutes total.
- 3
Push chicken to the side, add shrimp to the empty space, sear 90 seconds per side until pink.
- 4
Stir in chili paste, fish sauce, and lime juice; toss chicken and shrimp to coat, ~30 seconds.
- 5
Push rice into the skillet, break up clumps with a spoon, and stir-fry until edges are golden, ~3 minutes.
- 6
Top with fresh basil, taste, and adjust fish sauce or lime as needed. Serve hot.
Tools you’ll need
- 12-inch skillet
- wooden spoon or silicone spatula
- knife
- cutting board
- lime juicer or fork
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