Ginger-Scallion Shrimp Over Jasmine Rice
Ingredients
- 1½ cupsjasmine rice
- 2¼ cupswater
- ·salt
- 1 poundlarge shrimp (peeled and deveined)
- 3 tablespoonsfresh ginger
- 6scallions
- 3 clovesgarlic
- 1lime
- 2 tablespoonsolive oil
- 2 tablespoonssoy sauce
- ½ teaspoonsesame oil
- ¼ teaspoonred pepper flakes
Prep
- 01
Mince 3 tablespoons fresh ginger.
- 02
Slice 6 scallions, separating white and light green parts from darker green tops.
- 03
Mince 3 cloves garlic.
- 04
Cut 1 lime into wedges.
Method
- 01
Rinse jasmine rice under cold water until the water runs mostly clear, about 1 minute. In a medium pot, bring 2 1/4 cups water to a boil with a pinch of salt. Add rice, stir once, and reduce heat to low. Cover and simmer for 15 minutes until tender. Remove from heat and let sit covered for 5 minutes.
- 02
While rice cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add shrimp and cook for 1 to 1 1/2 minutes per side until just pink and opaque. Transfer to a plate.
- 03
In the same skillet, reduce heat to medium. Add minced ginger and cook for 30 seconds until fragrant. Add soy sauce, sesame oil, and red pepper flakes. Return shrimp to the skillet and toss to coat, cooking for another 30 seconds.
- 04
Divide rice among bowls. Top with shrimp and sauce. Squeeze lime juice over each bowl and scatter chopped scallions and reserved raw scallion greens on top. Serve immediately.
Spice Tips
For deeper heat, increase red pepper flakes to 1/2 teaspoon or add a small diced Thai chili. A dash of sriracha drizzled over each bowl adds brightness and kick. Fresh cilantro scattered on top echoes the fresh ginger theme.