Crispy Shrimp & Rice with Sriracha-Lime Drizzle
Ingredients
- 1 poundshrimp (peeled and deveined)
- 1½ cupsjasmine rice
- 3 cupschicken broth
- 3 tablespoonsvegetable oil
- 4 clovesgarlic
- 1 mediumred bell pepper
- 3 wholescallion
- 3 tablespoonssriracha
- 1 wholelime
- 1 teaspoonfish sauce
- ·salt
- ·black pepper
Prep
- 01
Peel and devein 1 pound shrimp if not already done.
- 02
Mince 4 cloves garlic.
- 03
Dice 1 medium red bell pepper into bite-sized pieces.
- 04
Slice 3 scallions on the bias into thin rings, separating whites and greens.
Method
- 01
Bring 3 cups chicken broth to a boil in a medium saucepan. Stir in 1 1/2 cups jasmine rice, reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid is absorbed. Remove from heat and let sit 5 minutes.
- 02
While rice cooks, heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add shrimp, season with salt and pepper, and cook 2 to 3 minutes per side until pink and just cooked through. Transfer to a plate.
- 03
In the same skillet, add remaining 1 tablespoon oil. Add minced garlic and cook for 30 seconds until fragrant. Add diced red bell pepper and cook for 3 to 4 minutes, stirring often, until slightly softened.
- 04
Return shrimp to the skillet. Add 3 tablespoons sriracha and 1 teaspoon fish sauce, toss to coat, and cook for 1 minute until heated through.
- 05
Divide rice among bowls or plates. Top with shrimp and peppers. Squeeze fresh lime juice over each portion, scatter chopped scallions on top, and serve immediately.
Spice Tips
For extra fire, add 1/4 teaspoon cayenne pepper to the sriracha mixture or serve with fresh Thai chilies on the side. For deeper savory heat, use hot sauce instead of sriracha. To cool it down slightly, increase lime juice to 2 limes and add a splash of coconut milk to the pan.
Make-ahead: You can peel and devein shrimp the morning of cooking and store in the fridge. Leftover rice reheats well; store separately from the shrimp for best texture.