Ingredients
- 1 pound large shrimp, peeled and deveined
- 3 cups cooked jasmine rice
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice
- 1 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
- 1 lime, cut into wedges for serving
I love using jasmine rice for its fragrant aroma, but feel free to substitute with brown rice if you’re looking for a whole grain option. The beauty of this dish lies in its flexibility, allowing you to adapt it based on what you have on hand.
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the shrimp to the skillet, season with salt, pepper, and red pepper flakes if using. Cook for about 2-3 minutes on each side, or until the shrimp are pink and opaque.
- Stir in the soy sauce and lemon juice, allowing the shrimp to absorb the flavors. Cook for an additional minute.
- Divide the cooked rice among serving bowls. Top each bowl with the garlic shrimp.
- Garnish with fresh parsley and lime wedges for a burst of color and freshness.
A tip I picked up from my travels is to let the shrimp sit in the skillet off the heat for a minute before serving. This allows the flavors to meld beautifully, ensuring each bite is bursting with garlicky goodness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International