Butter-Garlic Shrimp Over Ginger Rice
Ingredients
- 1 poundshrimp (large, peeled and deveined)
- 1½ cupsjasmine rice
- 3 cupswater
- 1 tablespoonginger
- 4 clovesgarlic
- 4 tablespoonsbutter
- 2 tablespoonssoy sauce
- 1lemon
- 3scallion
- ·salt
- ·black pepper
Prep
- 01
Peel and mince 1 tablespoon ginger.
- 02
Mince 4 cloves garlic.
- 03
Slice 3 scallions on a bias, keeping white and green parts separate.
Method
- 01
Bring 3 cups water to a boil in a medium saucepan. Stir in ginger and jasmine rice, then reduce heat to low, cover, and simmer for 15 minutes until tender and water is absorbed.
- 02
While rice cooks, pat shrimp dry with paper towels and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 03
Melt 2 tablespoons butter in a large skillet over medium-high heat. Once foaming, add half the shrimp in a single layer and cook for 2 minutes until pink on the bottom, then flip and cook 1 minute more. Transfer to a plate and repeat with remaining shrimp.
- 04
Reduce heat to medium. Add remaining 2 tablespoons butter to the skillet, then add minced garlic and sauté for 30 seconds until fragrant.
- 05
Pour in 2 tablespoons soy sauce and squeeze juice from 1 lemon into the pan. Stir to combine, then return all shrimp to the skillet and toss to coat. Cook for 1 minute.
- 06
Fluff rice with a fork and divide among bowls. Top with shrimp and sauce, then sprinkle with sliced scallions.
Spice Tips
For warmth, add a pinch of red pepper flakes or cayenne to the butter-garlic sauce. A small splash of fish sauce deepens umami without fishiness. Fresh cilantro or Thai basil work beautifully alongside the scallions.