Oh my goodness, get ready for a flavor explosion! The first time I whipped up this Garlic Chili Shrimp With Jasmine Rice, I was seriously playing with fire – both literally and figuratively! I wanted something bold, something with a kick, but I also didn’t want to scorch my taste buds into oblivion. As the garlic and chili started their sizzle symphony in my pan, my kitchen filled with this incredible aroma, like pure warmth and spice. It was intoxicating! And when I finally served it over fluffy jasmine rice, that perfect balance of fiery shrimp and fragrant grains? Magic. It’s become my go-to for those nights I crave something exciting yet totally comforting. My journey as an International Keto Cuisine Explorer has taught me a lot about balancing flavors, and this recipe is a shining example of finding that sweet spot between heat and savory richness.
Why You’ll Love This Garlic Chili Shrimp With Jasmine Rice
Seriously, why wouldn’t you love this dish? It’s a total winner:
- Crazy Fast: We’re talking dinner on the table in about 35 minutes, start to finish! Perfect for those hectic weeknights.
- Flavor Bomb: That yummy chili garlic sauce, fresh ginger, and garlic create a taste that’s seriously addicting.
- Perfectly Balanced: The heat from the shrimp is just right, and the fluffy jasmine rice is the absolute *best* way to tame it and soak up all that amazing sauce.
- So Satisfying: It’s a meal that feels fancy enough for company but is easy enough for you to whip up any night of the week.
Ingredients for Your Spicy Shrimp Dinner
Okay, let’s talk about what you’ll need to make this amazing Spicy Shrimp Dinner happen. It’s pretty straightforward, and having everything ready makes the cooking part a breeze!
For the Shrimp
- 1 lb raw shrimp, peeled & deveined
- 1 teaspoon Shaoxing wine (if you have it, it’s optional but adds a nice depth!)
- 1/2 teaspoon salt
- 1 1/2 tablespoons cornstarch
- 1 tablespoon all-purpose flour
For the Sauce
- 1/4 cup chili garlic sauce (this is where the magic happens!)
- 2 tablespoons brown sugar (just enough to balance the heat)
- 2 teaspoons light soy sauce (or regular soy sauce works too)
For the Stir Fry
- 4 1/2 tablespoons peanut oil (or vegetable oil if that’s what you’ve got)
- 1 tablespoon minced ginger (fresh is best here!)
Equipment Needed for Garlic Chili Shrimp With Jasmine Rice
Alright, to get this delicious Garlic Chili Shrimp With Jasmine Rice on your plate, you won’t need a whole professional kitchen, thankfully! Just a few everyday items will do the trick:
- A medium-sized bowl for tossing your shrimp with all those yummy coatings.
- A medium-sized skillet that can get nice and hot for that perfect sear.
- A large plate to hold your beautifully cooked shrimp while you finish the sauce.
- Some paper towels – these are surprisingly important for getting a good sear on the shrimp!
How to Prepare Garlic Chili Shrimp With Jasmine Rice: Step-by-Step
Alright, let’s get cooking! Making this incredible Garlic Chili Shrimp With Jasmine Rice is actually way simpler than it tastes. Just follow along, and you’ll have a restaurant-worthy meal in no time. It’s all about prepping your ingredients and then letting the magic happen in the pan!
Marinate the Shrimp
First things first, grab that medium-sized bowl. Toss in your shrimp and the optional Shaoxing wine if you’re using it. Sprinkle in the salt and give it a gentle mix until everything is nicely coated. Let that sit for a bit while we get our sauce and other bits ready.
Whip Up the Sauce
In another little bowl, combine all your sauce ingredients: the chili garlic sauce, brown sugar, and soy sauce. Stir it all up until that brown sugar has completely melted away. This little powerhouse sauce is what brings all the flavor!
Prep and First Sear of the Shrimp
Now, heat up about 4 tablespoons of your peanut oil in that medium skillet until it’s nice and hot – you want a good sizzle. While it’s heating, add the cornstarch and all-purpose flour to the bowl with your shrimp. Toss them around gently until every single shrimp is coated. Seriously, get them all covered! This coating is going to help them get beautifully crispy. Once the pan is hot, carefully add the shrimp. Don’t overcrowd the pan; you might need to do this in two batches. Let them cook undisturbed for about 2 to 3 minutes until the bottoms are golden brown. Then, flip them over and cook the other side for another 2 to 3 minutes. You’re looking for a lovely golden color on both sides. Once they’re done, scoop them out onto a large plate. Make sure they’re not piled on top of each other so they keep their crispiness.
Clean and Start the Aromatics
Okay, time for a quick pan clean-up! Turn off the heat for a sec and use those paper towels to wipe out any leftover bits from cooking the shrimp. We want a clean slate for our aromatics! Add the remaining 1/2 tablespoon of oil back into the skillet and heat it over medium heat. Toss in your minced ginger and stir it around for about a minute until you can really smell its lovely fragrance. Mmm, it smells so good! This part is similar to how they make their fiery Sichuan spicy shrimp, but we’re keeping it our own special way!
Glaze it Up and Combine
Pour that amazing sauce you made earlier into the pan with the ginger. Let it bubble and thicken up really quickly, just about 20 to 30 seconds of stirring. It should get nice and glossy. Now, turn off the heat completely. This is important! Add your perfectly cooked shrimp back into the pan. Toss them gently to coat every single piece in that glorious, thick sauce. You want every bite to be bursting with flavor!
Serve this amazing Garlic Chili Shrimp With Jasmine Rice immediately. It’s best enjoyed piping hot, with that fluffy jasmine rice ready to soak up every last drop of that delicious sauce. It’s absolutely perfect for a simple rice bowl any night of the week!
Tips for Perfect Garlic Chili Shrimp With Jasmine Rice
Want to make this Garlic Chili Shrimp With Jasmine Rice absolutely perfect every single time? Trust me, a few little tricks from my kitchen can make all the difference! First off, don’t skimp on the shrimp quality – fresh is great, but if you’re using frozen, make sure they’re fully thawed and patted super dry before you coat them. That’s the secret to getting them nice and golden, not steamy! If you’re sensitive to heat, just dial back the chili garlic sauce a bit – you can always add more later, but you can’t take it away! And that sauce? Get it nice and glossy before you add the shrimp back in; that’s the key to a thick coating that doesn’t pool at the bottom of the pan. For more of my kitchen adventures, check out my About page!
Serving Suggestions for Your Asian Inspired Meal
This Garlic Chili Shrimp With Jasmine Rice is practically a complete meal on its own, but if you’re feeling fancy or want to round out your Asian Inspired Meal, it pairs wonderfully with a few things! A simple side of steamed or stir-fried bok choy or green beans adds a lovely fresh crunch. You could also serve it with a light cucumber salad for a cooling contrast to the spice. Present it right in the serving bowl on top of the fluffy jasmine rice – it looks so vibrant and inviting!
Storage and Reheating Instructions
Got leftovers of this amazing Garlic Chili Shrimp With Jasmine Rice? Lucky you! To keep it tasting fantastic, let it cool down completely before tucking it into an airtight container. It’ll stay good in the fridge for about 2-3 days. When you’re ready for round two, the best way to reheat is gently on the stovetop over low heat, maybe with a tiny splash of water or broth to loosen up that glorious sauce. You can pop it in the microwave too, just be careful not to overcook the shrimp!
Frequently Asked Questions About Garlic Chili Shrimp With Jasmine Rice
Can I make this Garlic Chili Shrimp recipe less spicy?
Absolutely! If you’re not a fan of too much heat, you can easily adjust the spice level. Just use less chili garlic sauce, maybe start with half the amount and taste. You can also add a bit more brown sugar to help mellow out the spice. Some folks even add a little ketchup, which sounds weird but can help balance the heat and add a touch of sweetness!
What kind of shrimp is best for this Garlic Chili Shrimp?
For the best results in this Garlic Chili Shrimp, I really recommend using raw, medium-sized shrimp that are peeled and deveined. They cook super fast and get that lovely crispy coating. Fresh shrimp are always ideal, but good quality frozen shrimp that have been thawed properly work perfectly too. Just make sure they’re patted dry before you coat them!
How long does it *really* take to make this fast weeknight dinner?
This is truly a speedy dish! The recipe says 35 minutes total, and that’s totally achievable once you get the hang of it. The prep is quick, and the actual cooking takes about 15-20 minutes. It’s one of my favorite fast weeknight dinners because it feels so satisfying without keeping you in the kitchen all night.
What if I don’t have Shaoxing wine?
No worries if you don’t have Shaoxing wine! It adds a little something extra, but the dish will still be incredibly flavorful without it. You can just skip it entirely, or if you have dry sherry on hand, that can be a decent substitute. The salt and the flour/cornstarch coating are more important for the shrimp’s texture.
Nutritional Information for Garlic Chili Shrimp With Jasmine Rice
Just a heads-up, these numbers are estimates, okay? What you end up with can totally change depending on the brands you use and the exact shrimp size. But generally, in one serving of this amazing Garlic Chili Shrimp With Jasmine Rice, you’re looking at around 201 calories, about 15.8g of fat, 6.3g of protein, and 9.1g of carbs. It’s a pretty balanced bite!
Garlic Chili Shrimp With Jasmine Rice
Ingredients
Equipment
Method
- Combine the shrimp and Shaoxing wine in a medium-sized bowl. Sprinkle evenly with salt. Mix until the salt is evenly dispersed. Set aside while preparing the rest of the ingredients.
- Combine all the sauce ingredients in a bowl and stir until the brown sugar is dissolved. Set aside.
- Heat 4 tablespoons of oil in a medium-sized skillet until hot. Meanwhile, add the cornstarch and all-purpose flour to the bowl with the shrimp. Toss until the shrimp are fully coated.
- Shake the extra flour off the shrimp and add them to the pan. You might need to cook them in two batches. Let the shrimp cook without touching them, until the bottom turns golden, 2 to 3 minutes. Flip to brown the other side, another 2 to 3 minutes. Once done, transfer the shrimp to a large plate without overlapping and keep cooking the rest.
- Once you’re done cooking the shrimp, turn off the stove and use paper towels to wipe the pan to remove any residue.
- Add the remaining 1/2 tablespoon of oil to the pan and heat over medium heat. Add the ginger and stir until fragrant, about 1 minute.
- Add the sauce to the pan. Cook and stir until the sauce becomes thick and glossy, 20 to 30 seconds.
- Turn the heat off and return the shrimp into the pan, tossing to coat thoroughly. Serve hot as a main dish.
Nutrition
Notes
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Urban Forager & Hyperlocal Ingredient Specialist
My Brooklyn apartment balcony tells my story: vertical gardens packed with wild edibles, fermentation crocks bubbling with city-foraged greens, and the constant hum of dehydrators preserving herbs I’ve collected from unexpected urban corners. What started as weekend escapes to my aunt’s upstate farm during my Columbia botany studies turned into something bigger after I earned my Urban Ecology Master’s from The New School.
Instead of following traditional academic paths, I discovered that cities are actually amazing edible ecosystems—rooftop weeds, park-edge wild greens, vacant lot treasures that perfectly complement keto eating. Who knew that some of the best low-carb foods were growing right under our noses in Manhattan?
My recipe collections celebrate city seasons: spring dandelions and plantains, summer purslane from rooftops, autumn rose hips from community gardens, winter wild onions and cress. I’m certified through the New York Mycological Society and trained by Brooklyn Botanic Garden to forage safely and ethically. Over 180 of my recipes feature at least one urban-foraged ingredient—from sidewalk plantains to sumac berries and wild mint thriving in vacant lots.
My “Metropolitan Wild” column went viral after my dandelion coffee substitute hit social media. Now my weekend “Urban Wild Walks” through Central Park and Prospect Park sell out faster than I can schedule them. I teach city dwellers to spot safe, keto-friendly wild foods hiding in plain sight.
Currently, I’m partnering with local chefs to bring urban foraged elements to restaurant menus and developing an app that maps safe foraging spots across all five boroughs. Evenings find me tending my sourdough starters, pressing flowers for natural dyes, or weaving baskets from willow branches I collect during park maintenance.
Cities are wild food sanctuaries hiding in plain sight—keto eating becomes urban rebellion when you realize how much free, perfect nutrition grows right under our feet.