Name: Garlic shrimp with ginger rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 2/3 cup water; 1 tbsp fresh ginger, peeled and minced; 1/2 tsp salt; 9 oz large shrimp (21-25 count), peeled and deveined; 3.5 oz sugar snap peas, trimmed; 2 cloves garlic, minced; 1 tsp canola oil; 2 3/4 tsp low-sodium soy sauce; 1 tsp rice vinegar; 1 green onion, thinly sliced

Instructions

Prep 15 min · Cook 15 min

In a small saucepan, combine the rice, water, minced ginger, and half the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
While the rice rests, heat half the oil in a 12-inch skillet over medium-high heat. Add the snap peas, a tiny pinch of the remaining salt, and a splash of water. Sauté for 3 minutes until bright green and tender-crisp, then remove from the pan. Done when bright green and tender-crisp.
Pat the shrimp very dry and toss them with the rest of the salt. In the same skillet, heat the remaining oil. Add the shrimp in a single layer and cook for 2 minutes, flip, and cook for 1 minute more. Done when pink and opaque, 145°F.
Add the garlic to the skillet and cook for 1 minute. Stir in the soy sauce, rice vinegar, and a tablespoon of water. Simmer for 1 minute until the sauce bubbles and lightly coats the shrimp. Fold the snap peas back in to warm through. Done when sauce lightly coats the shrimp.
Fluff the ginger rice with a fork and pile it onto a plate. Top with the garlic shrimp, snap peas, and all the pan sauce. Garnish with the green onions.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes