Are you craving a flavorful and healthy meal that's ready in under 30 minutes? Look no further! This Shrimp Jasmine Rice recipe is the perfect solution for busy weeknights. It's packed with fresh ingredients, boasts vibrant flavors, and is surprisingly easy to make, even for beginner cooks. This recipe is a fantastic example of easy recipes and healthy meals combined, offering a delicious alternative to takeout. Get ready to elevate your homemade cooking game!
Ingredients:
- 1 pound raw shrimp, peeled and deveined
- 1 cup jasmine rice
- 2 cups water or low-sodium chicken broth
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped green onions
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons lime juice
- 1 tablespoon fish sauce (optional, but adds depth of flavor)
- 1 teaspoon grated ginger
- 1/2 teaspoon red pepper flakes (optional, for spice)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions:
Get Started:
- Rinse the jasmine rice under cold water until the water runs clear. This helps remove excess starch and prevents clumping.
Cook the Rice:
- In a medium saucepan, combine the rinsed rice, water (or broth), and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed. Fluff with a fork and set aside.
Prepare the Shrimp:
- Pat the shrimp dry with paper towels. Season with salt and pepper.
Sauté the Vegetables and Shrimp:
- Heat the olive oil in a large skillet or wok over medium-high heat. Add the minced garlic and sauté for about 30 seconds, until fragrant.
- Add the red bell pepper and cook for 2-3 minutes, until slightly softened.
- Add the shrimp to the skillet and cook for 2-3 minutes per side, until pink and cooked through. Avoid overcrowding the pan; cook in batches if necessary for even cooking.
Create the Sauce & Combine:
- In a small bowl, whisk together the soy sauce, lime juice, fish sauce (if using), ginger, and red pepper flakes (if using).
- Pour the sauce over the cooked shrimp and vegetables in the skillet. Stir to combine and cook for another minute, allowing the sauce to thicken slightly.
Serve:
- Gently fold in the cooked jasmine rice. Garnish with chopped green onions and fresh cilantro. Serve immediately and enjoy your delicious and quick dinner!
Cooking Tips for the Best Shrimp Jasmine Rice:
- For extra flavor, marinate the shrimp in a mixture of soy sauce, ginger, and garlic for at least 15 minutes before cooking.
- Don't overcook the shrimp; overcooked shrimp becomes tough.
- Feel free to adjust the amount of red pepper flakes to your preferred spice level.
- If you don't have fresh ginger, you can use ground ginger instead (use about 1/4 teaspoon).
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Variations:
- Add Vegetables: Feel free to add other vegetables like broccoli, carrots, snow peas, or mushrooms.
- Protein Swap: Substitute chicken, tofu, or another protein of your choice for the shrimp.
- Spice it Up: Add a dash of sriracha or your favorite hot sauce for extra heat.
- Citrus Twist: Experiment with different citrus juices like orange or lemon instead of lime.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 25-30 grams
- Carbohydrates: 40-45 grams
- Fat: 10-15 grams
This Shrimp Jasmine Rice recipe is a simple, healthy, and delicious meal perfect for a weeknight dinner. It's a great example of quick dinner ideas that are also satisfying and nutritious. Enjoy!