Garlic Shrimp with Ginger Rice
Garlic Shrimp with Ginger Rice
Ingredients
For the Ginger Rice
- 1 1/2 cups jasmine rice, rinsed thoroughly
- 2 1/4 cups water
- 1 tablespoon fresh ginger, grated
- 1 clove garlic, minced
- 1 tablespoon butter
- 1/2 teaspoon salt
For the Garlic Shrimp
- 1 1/2 pounds large shrimp, peeled and deveined, tails on or off
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 teaspoon red pepper flakes, optional
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Garnish
- 2 green onions, sliced
- 4 lemon wedges
Instructions
- 1
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.
⏱️ 5 min
- 2
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.
⏱️ 20 min
- 3
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.
⏱️ 5 min
- 4
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.
⏱️ 1 min
- 5
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.
⏱️ 4 min
- 6
Remove the skillet from the heat. Stir in the butter, fresh lemon juice, and chopped fresh parsley. Toss gently to coat the shrimp.
⏱️ 2 min
- 7
Serve the garlic shrimp immediately over the fluffy ginger rice. Garnish with sliced green onions and lemon wedges.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Shrimp with Ginger Rice
Ingredients
For the Ginger Rice
- 1 1/2 cups jasmine rice, rinsed thoroughly
- 2 1/4 cups water
- 1 tablespoon fresh ginger, grated
- 1 clove garlic, minced
- 1 tablespoon butter
- 1/2 teaspoon salt
For the Garlic Shrimp
- 1 1/2 pounds large shrimp, peeled and deveined, tails on or off
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 teaspoon red pepper flakes, optional
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Garnish
- 2 green onions, sliced
- 4 lemon wedges
Instructions
- 1
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.
⏱️ 5 min - 2
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.
⏱️ 20 min - 3
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.
⏱️ 5 min - 4
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.
⏱️ 1 min - 5
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.
⏱️ 4 min - 6
Remove the skillet from the heat. Stir in the butter, fresh lemon juice, and chopped fresh parsley. Toss gently to coat the shrimp.
⏱️ 2 min - 7
Serve the garlic shrimp immediately over the fluffy ginger rice. Garnish with sliced green onions and lemon wedges.
⏱️ 3 min