Description
A quick, affordable, and delicious weeknight dinner featuring seared shrimp, fluffy rice, and crisp vegetables in a savory garlic-soy sauce.
Ingredients
Scale
- 1 lb frozen raw shrimp (peeled, deveined, 16–20 count)
- 1 cup white rice (Jasmine or long-grain)
- 2 cups water
- 4–5 cloves garlic, minced
- 1 tsp ginger, freshly grated
- 3 tbsp soy sauce (low-sodium)
- 1 tsp sesame oil
- 1 tbsp vegetable oil (divided)
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 2 green onions, sliced thinly
- Pinch of red pepper flakes
Instructions
- Thaw frozen shrimp in a colander under cold water for 15 minutes. Pat them completely dry with paper towels.
- Rinse rice under cold water until water runs clear. Combine 1 cup rice and 2 cups water in a saucepan or rice cooker. Bring to a boil, reduce heat to low, cover, and simmer for 18-20 minutes. Let sit covered for 5 minutes to fluff.
- In a small bowl, whisk together soy sauce, sesame oil, 1 clove minced garlic, and red pepper flakes. Set aside.
- Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add shrimp in a single layer and sear for 2 minutes until pink. Flip and cook for 1 minute. Remove shrimp and set aside.
- In the same pan, add a little more oil if needed. Add frozen mixed vegetables and stir-fry for 3-4 minutes until crisp-tender. Add remaining minced garlic and ginger, stirring for 30 seconds until fragrant.
- Return shrimp to the pan with vegetables. Pour sauce over everything and toss gently to coat. Heat through for 1 minute.
- Serve immediately over fluffy rice. Garnish with sliced green onions.
Notes
Ensure shrimp are thoroughly dried before cooking to prevent steaming. Do not overcrowd the pan when searing shrimp. Rice can be prepped ahead of time. Leftovers store in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl per serving
- Calories: 450
- Sugar: 4
- Sodium: 800
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 55
- Fiber: 3
- Protein: 30
Keywords: shrimp, rice bowl, weeknight dinner, cheap meals, quick recipes, healthy eating, gluten-free option, seafood