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- Shrimp and Rice Components - 1 pound large shrimp, peeled and deveined - 1 cup jasmine rice - 2 cups water or chicken broth - Seasoning and Condiments - 4 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 2 tablespoons olive oil - 1 tablespoon sriracha or chili garlic sauce - 2 teaspoons soy sauce - Salt and pepper, to taste - Garnishes and Serving Suggestions - 1 green onion, sliced (for garnish) - 1/4 cup fresh cilantro, chopped (for garnish) - Lime wedges (for serving) Gathering the right ingredients is key to making these spicy garlic shrimp rice bowls. Start with fresh, large shrimp. They cook quickly and pack a lot of flavor. Jasmine rice is my go-to choice here; it cooks up fluffy and fragrant. For seasoning, garlic and ginger are must-haves. They give the dish a warm, aromatic base. I love using sriracha for heat. You can adjust the amount to match your spice level. Soy sauce adds depth, while salt and pepper balance the flavors. Don't forget the garnishes! Green onions and fresh cilantro add a pop of color and freshness. Lime wedges are perfect for squeezing over the dish, enhancing the flavors. With all these ingredients ready, you will create a quick and tasty meal in just 15 minutes. Rinsing the Jasmine Rice Start by rinsing the jasmine rice. Place it in a bowl and cover it with cold water. Swirl the rice around with your hands. This helps remove excess starch. Keep rinsing until the water runs clear. This step ensures fluffy rice. Boiling and Simmering Next, add the rinsed rice to a medium saucepan. Pour in 2 cups of water or chicken broth. Bring this mixture to a boil over high heat. Once it boils, lower the heat to a simmer. Cover the saucepan and cook for about 15 minutes. The rice will soak up all the liquid. Letting Rice Sit When the time is up, take the saucepan off the heat. Let it sit, covered, for an extra 5 minutes. This resting time makes the rice even softer. Sautéing Garlic and Ginger While the rice cooks, heat 2 tablespoons of olive oil in a large skillet. Use medium-high heat for this. Add 4 minced garlic cloves and 1 tablespoon of grated ginger. Sauté for about 30 seconds. Watch carefully to avoid burning them; you want them fragrant. Cooking the Shrimp Now, it’s time to add the shrimp. Use 1 pound of large shrimp, peeled and deveined. Season with salt, pepper, and 1 tablespoon of sriracha. Cook for 3-4 minutes. Stir frequently. The shrimp should turn pink and opaque when done. Adding Soy Sauce Once the shrimp are cooked, add 2 teaspoons of soy sauce to the skillet. Stir well to mix everything together. Then, remove the skillet from heat. Fluffing the Rice Take a fork and fluff the jasmine rice gently. This helps separate the grains. Topping with Shrimp Mixture Divide the fluffed rice into bowls. Spoon the spicy garlic shrimp mixture on top of each bowl. Adding Garnishes For the final touch, garnish with sliced green onions and chopped cilantro. Serve with lime wedges on the side. This adds a fresh and zesty flavor to your meal. Enjoy your spicy garlic shrimp rice bowls! How to Achieve the Ideal Cook For juicy shrimp, cook them until they turn pink and opaque. This takes about 3-4 minutes. Overcooking will make them tough, so keep a close eye. When they curl up slightly, they are done! Recommended Cooking Techniques I like to use a large skillet for even cooking. Start with medium-high heat. Add olive oil, then garlic and ginger. This method brings out the best flavors. Always stir the shrimp often to cook them evenly. Alternative Sauces to Use If you want to change things up, try different sauces. You can swap sriracha for sweet chili sauce for a milder taste. Soy sauce can also be mixed with teriyaki for a sweet twist. Spice Level Adjustments To control heat, use less sriracha. If you love spice, add more! You can also mix in crushed red pepper flakes for more kick. Adjust based on your taste and comfort level. {{image_2}} Types of Rice Alternatives You can swap jasmine rice for brown rice for a nutty flavor. Quinoa is another great choice. It cooks fast and packs protein, too. If you want something different, try cauliflower rice. It’s low-carb and soaks up flavors well. Substituting Protein Options If shrimp isn’t your thing, chicken works great. Just cut it into small pieces and cook until golden. Tofu is an excellent plant-based option. Press it to remove water and sauté it until crisp. Each swap gives a new twist to your meal. Adding Extra Vegetables You can boost nutrition by adding vegetables. Peppers, snap peas, or broccoli add color and crunch. Toss them in with the shrimp for a quick cook. Carrots or zucchini cooked until tender also work well. Using Different Herbs Change up the herbs for a fresh taste. Basil or mint can add a bright twist. You can also try dill for a unique flavor. Each herb brings its own style to the dish. Use what you have on hand for a fun, new dish! - Refrigeration Guidelines: Place leftover spicy garlic shrimp rice bowls in an airtight container. Store them in the fridge. They will last for up to three days. Make sure the dish cools before sealing. This keeps it fresh. - Freezing Recommendations: For longer storage, freeze the shrimp mixture and rice separately. Use freezer-safe bags or containers. The shrimp will last for up to three months. When ready to eat, thaw in the fridge overnight. - Best Methods for Reheating: Use a microwave or skillet. For the microwave, place the food in a safe dish. Heat in short bursts. Stir in between to warm evenly. If using a skillet, add a splash of water. This keeps the dish moist. - Maintaining Flavor and Texture: Avoid overcooking when reheating. This can make the shrimp tough. Heat just until warm. Add a squeeze of fresh lime juice for extra zest. It brightens up the flavors nicely. To reduce the spice in your shrimp, cut back on the sriracha. You can use only half or even skip it. Instead, try adding a bit of honey or sugar. This helps balance the heat. You can also add more garlic and ginger for flavor without more spice. Yes, you can use frozen shrimp. Just make sure to thaw them first. To thaw shrimp, place them in cold water for about 15-20 minutes. This way, they cook evenly. Follow the same steps in the recipe. The flavor will still be great! These shrimp bowls pair well with many sides. You can serve them with a fresh salad. Consider a simple cucumber salad for crunch. Steamed broccoli or asparagus also goes well. For a fun twist, add tortilla chips for some crunch. Whatever you choose, enjoy! You now have a clear guide to making a tasty shrimp and rice dish. We covered all the essential ingredients, cooking steps, tips, variations, and storage ideas. Use fresh shrimp, season well, and don’t forget the garnishes. Adjust spice levels to suit your taste. Enjoy experimenting with different ingredients and flavors. Remember to store leftovers properly for a quick meal later. This dish not only satisfies your hunger but also impresses with its bold flavors. Get cooking and enjoy every bite!

Spicy Garlic Shrimp Rice Bowls 15 Minutes

Savor the flavors of Spicy Garlic Shrimp Rice Bowls in just 25 minutes! With juicy shrimp, fragrant jasmine rice, and a zesty kick from sriracha and lime, this dish is perfect for a quick weeknight dinner. Follow our simple recipe to create a delicious meal that will impress your family or guests. Don't miss out on this tasty culinary adventure—click through now and explore the full recipe for a delightful dining experience!
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Ingredients
  

1 pound large shrimp, peeled and deveined

1 cup jasmine rice

2 cups water or chicken broth

4 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 tablespoons olive oil

1 tablespoon sriracha or chili garlic sauce

2 teaspoons soy sauce

Salt and pepper, to taste

1 green onion, sliced (for garnish)

1/4 cup fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Start by cooking the jasmine rice. Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rice and water or chicken broth. Bring to a boil, then reduce to a simmer. Cover and cook for about 15 minutes until all the liquid is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.

    While the rice is cooking, heat the olive oil in a large skillet over medium-high heat. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant—be careful not to burn them.

      Add the shrimp to the skillet and season with salt, pepper, and sriracha. Cook for 3-4 minutes, stirring frequently, until the shrimp are pink and opaque.

        Add the soy sauce to the shrimp mixture and stir to combine. Remove from heat once the shrimp are fully cooked.

          To serve, fluff the jasmine rice with a fork and divide it among bowls. Top with the spicy garlic shrimp mixture. Garnish with sliced green onions and chopped cilantro. Serve with lime wedges on the side for an extra zesty kick.

            Prep Time: 10 mins | Total Time: 25 mins | Servings: 4