Description
Savor the vibrant flavors of Firecracker Shrimp served over fluffy jasmine rice. This dish features tender shrimp coated in a spicy, tangy sauce, making it an ideal choice for any meal. Quick to prepare, it’s perfect for a weeknight dinner or a special occasion.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup jasmine rice
- 2 cups water or chicken broth
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/4 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 tablespoon lime juice
- 1/4 cup green onions, chopped
- 1/4 cup cilantro, chopped
- Salt and pepper to taste
- 1 tablespoon sesame seeds (optional, for garnish)
Instructions
- Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
- In a medium saucepan, combine the rinsed rice and 2 cups of water or chicken broth.
- Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for about 15 minutes.
- Turn off the heat and let the rice sit, covered, for another 10 minutes.
- Fluff the rice with a fork and set aside.
- In a large bowl, season the shrimp with salt and pepper.
- In a small bowl, mix mayonnaise, sweet chili sauce, sriracha, and lime juice to create the firecracker sauce.
- Heat vegetable oil in a large skillet over medium-high heat. Add minced garlic and ginger, sauté for about 30 seconds.
- Add the shrimp in a single layer and cook for 2-3 minutes until pink and opaque.
- Flip the shrimp and cook for another 2-3 minutes until fully cooked and golden.
- Reduce heat to low, pour the firecracker sauce over the shrimp, and toss to coat. Cook for an additional minute.
- Place a scoop of jasmine rice on each plate.
- Top with firecracker shrimp and drizzle any extra sauce over the top.
- Sprinkle with chopped green onions and cilantro. Add sesame seeds if desired.
- Serve immediately and enjoy!
Notes
- For added veggies, sauté bell peppers, snap peas, or broccoli before adding the shrimp.
- Ensure sweet chili sauce and sriracha are gluten-free for a gluten-free version.
- Store leftovers separately in airtight containers; reheat shrimp in a skillet and rice in a microwave or saucepan.
- Prep Time: 15 minutes
- Cook Time: 20 minutes