Instructions
- Cook the jasmine rice: Rinse the rice under cold water until the water runs clear. In a pot, combine rice, water, and salt. Bring to a boil, then cover, reduce heat, and simmer for 15 minutes. Remove from heat and keep covered for 5 minutes, then fluff with a fork.
- Season the shrimp: Toss shrimp with salt, black pepper, and half of the chili flakes.
- Cook the shrimp: Heat oil in a skillet over medium-high heat. Add garlic and sauté briefly until fragrant, about 30 seconds. Add shrimp and cook for 2–3 minutes per side until pink and just cooked through. Remove from heat.
- Make the sauce: Stir in soy sauce, oyster sauce, lime juice, sugar or honey, and the remaining chili flakes. Toss the shrimp in the sauce for 1–2 minutes until evenly coated and slightly thickened.
- Plate the dish: Spoon jasmine rice onto plates and top with the fiery garlic shrimp.
- Garnish & serve: Sprinkle with sliced green onions, sesame seeds, and serve with lime wedges for an extra zesty kick.
Recipe Details
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 4
Difficulty: Easy
Variations & Substitutions
- Add bell peppers, broccoli, or snap peas for extra color and nutrition.
- Reduce chili flakes for a milder version.
- Swap jasmine rice for brown rice, quinoa, or cauliflower rice for a lighter or lower-carb option.
- For more depth of flavor, drizzle a little toasted sesame oil over the finished dish.
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