Alright, get ready for a flavor explosion that’s surprisingly simple to whip up! This Garlic Chili Shrimp With Jasmine Rice is my go-to when I need something seriously satisfying and packed with punch, but don’t have tons of time. Think vibrant, spicy shrimp coated in this amazing garlic chili sauce, all served over fluffy, aromatic jasmine rice. It’s the kind of restaurant-quality meal you can totally nail in under 40 minutes right in your own kitchen. I first threw this together after a killer training session where I just needed fuel, fast. I grabbed shrimp, tossed it with some chili paste and garlic, a squeeze of lime – pure instinct cooking. The flavor? Wow! It was so bold and delicious, it quickly became a post-workout champ. Then, I paired it with jasmine rice for the family, and everyone raved. That perfect mix of heat, that bright citrus zing, and that comforting rice… it just proves that simple ingredients, when they’re treated right, can be way more powerful than some complicated meal plan.
Why You’ll Love This Garlic Chili Shrimp With Jasmine Rice
Seriously, this dish is a game-changer for so many reasons. If you’re craving that restaurant-quality punch without the fuss, you’ve found your winner!
- Speedy Weeknight Warrior: We’re talking a full, amazing meal done in about 40 minutes, start to finish. Perfect for those crazy busy nights!
- Flavor Bomb Alert: That garlic chili sauce? It’s bold, spicy, and utterly addictive. It coats every bite of shrimp beautifully.
- Keto & Clean Eating Approved: Made with healthy fats and lean protein, this dish fits right into your lifestyle without sacrificing taste. Plus, that jasmine rice is just pure comfort!
- Super Versatile: Don’t love green beans? No problem! Toss in broccoli, bell peppers, or snap peas. Whatever you’ve got works!
Ingredients for Your Spicy Shrimp Dinner
Alright, let’s get down to the delicious details! This is where the magic *really* happens. I always go for wild-caught shrimp because they just have a better flavor, but use whatever you can find. And avocado oil? It’s my secret weapon for getting a nice sear without burning, which is super important when you’re cooking fast.
For the Shrimp
- 1 lb wild caught shrimp, peeled and deveined
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1-2 tablespoons avocado oil, for sautéing
For the Sauce
- 1/3 cup mayonnaise
- 2 1/2 tablespoons sweet chili sauce
- 1 teaspoon Chinese five spice
- 3 cloves garlic, minced or grated
- 1 pinch red pepper flakes
For Serving
- 1 lb green beans, washed and trimmed
- 4 cups cooked rice (or other grain)
- 1 squeeze lime juice (optional)
- 1 sprinkle sesame seeds (optional)
Essential Equipment for Garlic Chili Shrimp
You don’t need a ton of fancy gadgets for this Garlic Chili Shrimp With Jasmine Rice. Seriously, just a couple of trusty basics will get you there! Make sure you have a good-sized skillet – we need room for everything to sizzle nicely. And of course, a pot to get your jasmine rice perfectly fluffy. That’s pretty much it!
Step-by-Step Instructions for Garlic Chili Shrimp With Jasmine Rice
Okay, let’s bring this incredible meal to life! It really is as straightforward as it sounds. We’re going to get the rice going first, then whip up that amazing sauce, and before you know it, dinner is served. Trust me, the smell alone will have everyone gathering in the kitchen! If you’re looking for a fun drink to go with this, check out these Watermelon Ginger Sparklers – they’re super refreshing!
Preparing the Rice and Sauce
First things first, get your jasmine rice cooking according to its package directions. While that’s bubbling away, let’s make the sauce. Grab a medium bowl and whisk together the mayonnaise, sweet chili sauce, that gorgeous Chinese five spice (it adds such a unique warmth!), minced garlic, and a little pinch of red pepper flakes. Give it a good stir until it’s all blended into a creamy, dreamy sauce ready to coat everything.
Cooking the Shrimp and Vegetables
Now, grab your shrimp and pat them super dry with paper towels – this is key for getting a good sear! Sprinkle them with salt and pepper. Heat that avocado oil in your large skillet over medium-high heat. Once it’s shimmering, carefully add the shrimp in a single layer. We don’t want to crowd the pan, okay? Cook ’em for just 1-2 minutes per side until they turn pink and cooked through. Seriously, they cook *fast*! Then, toss in your trimmed green beans right into the same skillet. Let them cook for about 3-5 minutes, stirring now and then, until they’re tender-crisp. You want them to have a little bite!
Finishing and Serving Your Garlic Chili Shrimp
Once the shrimp and green beans are perfect, pour that glorious sauce you made earlier right over everything in the skillet. Give it all a good toss to make sure every single shrimp and bean is coated in that deliciousness. Let it bubble for just another minute or two – you want the sauce to heat through and cling beautifully. And that’s it! Spoon that hot, spicy shrimp and veggie mix over your fluffy jasmine rice. If you’re feeling fancy, a little squeeze of lime juice and a sprinkle of sesame seeds really takes it over the top. Serve immediately and enjoy the amazing flavors!
Tips for Making the Best Garlic Chili Shrimp
Hey, I’ve made this dish about a million times, so let me share a few tricks that make it *even* better. First off, quality really does matter here. Using good, fresh wild-caught shrimp makes a noticeable difference – they’re usually smaller and just taste better. Remember that avocado oil? It’s a lifesaver for high-heat cooking because it won’t burn like olive oil might. If you’re sensitive to spice, ease up on those red pepper flakes. You can always add more, but you can’t take ’em away! And don’t be afraid to swap out the green beans for broccoli florets or some colorful bell peppers if that’s what you have on hand. This recipe is super forgiving!
Ingredient Notes and Substitutions for Asian Inspired Meals
Sometimes you’re in the middle of making something amazing and realize you’re missing *that one thing*, right? Don’t sweat it! This Garlic Chili Shrimp With Jasmine Rice is super flexible. If you’re out of Chinese five spice, no worries! A pinch of cinnamon and ginger can get you close, or just leave it out – it’ll still be fantastic. Out of mayonnaise for the sauce? You could try a thick plain Greek yogurt for a similar creamy texture, though it’ll be a bit tangier. And if jasmine rice isn’t your jam, basmati rice or even cauliflower rice work like a charm! See? Easy peasy.
Nutritional Information Estimate
Now, let’s talk numbers! These are just estimates, of course, because every brand and every kitchen pulls off slightly different results. But this gives you a good idea of what you’re working with in this flavorful dish. Remember, actual values can vary!
Calories: 450
Carbohydrates: 30g
Protein: 35g
Fat: 20g
Saturated Fat: 4g
Cholesterol: 200mg
Sodium: 700mg
Potassium: 400mg
Fiber: 5g
Sugar: 10g
Vitamin A: 10% DV
Vitamin C: 15% DV
Calcium: 5% DV
Iron: 10% DV
Frequently Asked Questions About Garlic Chili Shrimp
Got questions about this zesty little dish? I’ve got answers! This Garlic Chili Shrimp With Jasmine Rice is pretty straightforward, but a few common queries pop up. Let’s dive in!
Can I make this Garlic Chili Shrimp ahead of time?
You totally can prep some parts ahead! Cook the rice and mix the sauce the day before. Store them separately in the fridge. Just cook the shrimp fresh right before serving so they don’t get rubbery. That helps keep everything super quick!
What if I don’t have chili garlic sauce?
No worries! If you mean the sweet chili sauce for the sauce base, you can use Sriracha with a tiny bit of honey or maple syrup to get that sweet heat. If you’re missing the red pepper flakes, just add a pinch more of your favorite hot sauce. It’ll still be wonderfully spicy!
Is this recipe truly keto-friendly?
Absolutely, yes! The shrimp and veggies are fantastic for keto. The main carb sources are the jasmine rice and the small amount of sugar from the sweet chili sauce. If you’re sticking strictly to keto or low-carb, just swap the jasmine rice for cauliflower rice or skip the rice altogether. Easy!
Share Your Garlic Chili Shrimp Creation!
Okay, now it’s YOUR turn! I absolutely *love* seeing what you all create in your kitchens. Did you make this Garlic Chili Shrimp With Jasmine Rice? Did you tweak it a bit? Spill the beans in the comments below! And if you snapped a pic, tag me on social media – I practically live for those tasty updates. Let’s see those beautiful bowls!
Garlic Chili Shrimp With Jasmine Rice
Ingredients
Equipment
Method
- Prepare your rice according to package directions. While the rice cooks, prepare the shrimp and sauce.
- In a medium bowl, combine the mayonnaise, sweet chili sauce, Chinese five spice, minced garlic, and red pepper flakes. Stir well to create the sauce.
- Pat the shrimp dry with paper towels and season with salt and pepper.
- Heat the avocado oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side, until pink and cooked through. Do not overcrowd the pan; cook in batches if necessary.
- Add the trimmed green beans to the skillet with the shrimp. Cook for 3-5 minutes, stirring occasionally, until the green beans are tender-crisp.
- Pour the prepared sauce over the shrimp and green beans in the skillet. Toss to coat everything evenly. Cook for another 1-2 minutes, allowing the sauce to heat through.
- Serve the garlic chili shrimp and green beans immediately over the cooked rice. Garnish with a squeeze of lime juice and sesame seeds, if desired.
