Ginger Garlic Shrimp with Jasmine Rice

Prep Time 15 mins
Cook Time 20 mins
Rest Time 5 mins
Total Time 40 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Beginner
Cooking Temp: 180  C
Servings: 4
Best Season: All Seasons
Description

Ginger Garlic Shrimp with Jasmine Rice is a quick, aromatic, and deeply flavorful seafood dish that combines tender shrimp sautéed in fresh ginger and garlic with fluffy jasmine rice. This easy stovetop recipe delivers restaurant-quality results in under 40 minutes, making it perfect for busy weeknights, healthy meal prep, or elegant dinners at home.

Ingredients
    For the Jasmine Rice
  • 2 cups jasmine rice (rinsed until water runs clear)
  • 2 ½ cups water
  • 0.5 tsp salt
  • 1 tsp olive oil or butter
    • For the Ginger Garlic Shrimp
  • 500 g large shrimp (peeled and deveined, tails optional)
  • 1 tbsp fresh ginger (finely grated)
  • 4 cloves garlic (minced)
  • 2 tbsp olive oil or neutral cooking oil
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce (optional but recommended)
  • 1 tsp honey
  • 0.5 tsp black pepper (freshly ground)
  • 0.5 tsp chili flakes (optional)
  • 1 tbsp lemon juice (freshly squeezed)
  • 2 tbsp green onions (finely chopped)
  • 1 tbsp sesame seeds (optional garnish)
Instructions
    Prepare the Jasmine Rice
  1. 1
    Rinse the jasmine rice thoroughly under cold water until the water runs clear. This removes excess starch and ensures fluffy rice rather than sticky rice.
  2. 2
    In a medium saucepan, combine rinsed rice, water, salt, and olive oil. Bring to a gentle boil over medium heat. Once boiling, reduce to low heat, cover tightly, and simmer for 12–15 minutes.
  3. 3
    Turn off the heat and let the rice rest (covered) for 5 minutes. Fluff gently with a fork before serving.
    4. Prepare the Shrimp
  4. 4
    Pat the shrimp dry using paper towels. Removing excess moisture helps achieve a beautiful sear instead of steaming.
  5. 5
    Season lightly with black pepper and set aside.
    6. Sauté the Aromatics
  6. 6
    Heat 2 tablespoons oil in a large skillet over medium-high heat.
  7. 7
    Add minced garlic and grated ginger. Sauté for about 30–45 seconds, stirring constantly. Do not let the garlic brown too much; it should become fragrant but not bitter.
    8. Cook the Shrimp
  8. 8
    Add the shrimp in a single layer in the skillet. Avoid overcrowding. Cook for 1–2 minutes on one side without moving them.
  9. 9
    Flip and cook for another 1–2 minutes until they turn pink and opaque. Shrimp cook very quickly — overcooking will make them rubbery.
    10. Build the Sauce
  10. 10
    Add soy sauce, oyster sauce (if using), honey, chili flakes, and lemon juice directly into the pan. Stir gently to coat the shrimp evenly.
  11. 11
    Allow the sauce to simmer for 1–2 minutes until slightly thickened and glossy. The shrimp should be fully cooked but still juicy.
    12. Finish and Garnish
  12. 12
    Turn off the heat. Sprinkle chopped green onions and sesame seeds over the shrimp.
  13. 13
    Serve immediately over a generous portion of fluffy jasmine rice.
Note

Do not overcook shrimp. They should be pink and slightly curled into a loose “C” shape. A tight “O” shape means overcooked.

If you prefer extra sauce, double the sauce ingredients but keep the shrimp quantity the same.

For a healthier version, reduce oil to 1 tablespoon and use low-sodium soy sauce.

You can add vegetables like bell peppers, snap peas, or broccoli for extra nutrition.

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid rubbery shrimp.

This dish is excellent for meal prep; keep rice and shrimp separate for best texture.

Keywords: quick dinner, healthy seafood, easy shrimp recipe, weeknight meal, one-pan
Read it online: https://petitepanini.com/recipe/ginger-garlic-shrimp-with-jasmine-rice/