Description
A quick, high-protein weeknight dinner featuring seared shrimp in a spicy-sweet chili garlic glaze served over fluffy jasmine rice with crisp vegetables.
Ingredients
Scale
- 1 cup long grain white rice (Jasmine)
- 1.5 cups water
- 1 lb large shrimp (21–25 count), peeled and deveined
- 1 tbsp neutral oil (divided)
- 2 tbsp soy sauce (or Tamari for gluten-free)
- 1 tbsp chili garlic sauce (Sambal Oelek)
- 1 tbsp honey or brown sugar
- 1 tsp rice vinegar
- 1 clove garlic, minced
- 1 bell pepper (red or yellow), sliced into strips
- 1 cup snap peas, trimmed and halved
- 1 tsp sesame oil
- 2 green onions, chopped
- 1 tbsp sesame seeds
- Salt and pepper to taste
Instructions
- Rinse 1 cup of jasmine rice under cold water until clear. Combine with 1.5 cups water in a pot, bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes.
- While rice cooks, pat shrimp dry with paper towels and season lightly with salt and pepper.
- In a small bowl, whisk together soy sauce, chili garlic sauce, honey, rice vinegar, and minced garlic until honey is dissolved.
- Slice bell peppers into thin strips and trim/halve snap peas.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque. Remove shrimp and set aside.
- In the same pan, add a bit more oil if needed. Stir-fry bell peppers and snap peas for 2-3 minutes until tender-crisp.
- Return shrimp to the pan. Pour sauce over shrimp and vegetables. Toss for 1 minute until sauce thickens and coats everything.
- Remove from heat. Drizzle with sesame oil and stir in half of the green onions. Serve immediately over rice, topped with remaining green onions and sesame seeds.
Notes
Pat shrimp dry thoroughly to ensure searing rather than steaming. Do not overcrowd the pan when cooking shrimp; cook in batches if necessary. If using frozen shrimp, thaw completely in cold water and pat very dry. For low-carb, substitute rice with cauliflower rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl per serving
- Calories: 450
- Sugar: 8
- Sodium: 800
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 55
- Fiber: 3
- Protein: 30
Keywords: spicy shrimp, rice bowls, quick dinner, weeknight meals, healthy shrimp, meal prep, easy stir fry, gluten-free option