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Prepare the ginger rice: In a medium saucepan, combine the rinsed jasmine rice, water, grated fresh ginger, minced garlic, butter, and salt. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover tightly, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

While the rice is cooking, prepare the shrimp: Pat the shrimp dry with paper towels. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Heat olive oil in a large skillet over medium-high heat. Add the minced garlic and red pepper flakes (if using) and sauté for 30 seconds until fragrant, being careful not to burn the garlic.

Add the seasoned shrimp to the skillet in a single layer. Cook for 1-2 minutes per side, until pink and opaque. Do not overcrowd the pan; cook in batches if necessary.

Remove the skillet from the heat. Stir in the butter, fresh lemon juice, and chopped fresh parsley. Toss gently to coat the shrimp.

Serve the garlic shrimp immediately over the fluffy ginger rice. Garnish with sliced green onions and lemon wedges.


Prepare the ginger rice: In a medium saucepan, combine the rinsed jasmine rice, water, grated fresh ginger, minced garlic, butter, and salt. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover tightly, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

While the rice is cooking, prepare the shrimp: Pat the shrimp dry with paper towels. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Heat olive oil in a large skillet over medium-high heat. Add the minced garlic and red pepper flakes (if using) and sauté for 30 seconds until fragrant, being careful not to burn the garlic.

Add the seasoned shrimp to the skillet in a single layer. Cook for 1-2 minutes per side, until pink and opaque. Do not overcrowd the pan; cook in batches if necessary.

Remove the skillet from the heat. Stir in the butter, fresh lemon juice, and chopped fresh parsley. Toss gently to coat the shrimp.

Serve the garlic shrimp immediately over the fluffy ginger rice. Garnish with sliced green onions and lemon wedges.
