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- 1 pound shrimp, peeled and deveined - 2 cups cooked jasmine rice - 4 cloves garlic, minced - 1 tablespoon fresh ginger, grated These main ingredients create a tasty base for your rice bowl. Shrimp cooks quickly and adds protein. Jasmine rice gives a subtle floral taste that pairs well with the shrimp. The garlic and ginger add warmth and depth. - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 1 teaspoon honey These seasoning ingredients bring the dish to life. Soy sauce adds umami. Sesame oil gives a nutty aroma. Honey adds a hint of sweetness, balancing the savory flavors. - 1 bunch green onions, chopped - 1 cup snap peas, trimmed - 1 tablespoon sesame seeds - Lime wedges, for garnish Garnishes make your dish pop. Green onions add a fresh crunch. Snap peas provide a bright color and a slight crunch. Sesame seeds give texture and a nutty flavor. Lime wedges add a zesty kick when squeezed on top. First, we need to prep our ingredients. Start by mincing four cloves of garlic. You want them small so they mix well with the shrimp. Next, grab a piece of fresh ginger. Grate about one tablespoon. Fresh ginger adds a nice kick. Now, let’s clean the shrimp. Use one pound of shrimp that is peeled and deveined. Make sure they are ready for cooking. In a large skillet, heat two tablespoons of sesame oil over medium-high heat. Once the oil is hot, add your minced garlic and grated ginger. Sauté them for about one minute. You want them to smell nice but not burn. Now, it’s time to add the shrimp. Cook them for about two to three minutes on each side. They should turn pink and opaque. Next, stir in two tablespoons of soy sauce and one tablespoon of honey. This adds flavor and sweetness. Season with salt and pepper to your taste, and cook for another minute. Finally, toss in one cup of trimmed snap peas. Cook for an extra two to three minutes until they are bright green and tender-crisp. Now, let’s put it all together. Start by dividing two cups of cooked jasmine rice among serving bowls. This will be the base of your rice bowls. Next, top the rice with the garlic ginger shrimp and snap peas. Make it look nice and colorful. For the final touch, garnish with chopped green onions and a sprinkle of sesame seeds. Serve with lime wedges on the side. A squeeze of lime adds a zesty flavor to your dish. Enjoy your tasty and easy shrimp rice bowl! Cook shrimp quickly for the best taste. Heat your skillet to medium-high. Add the shrimp and cook for 2-3 minutes on each side. Watch for the color change; they should turn pink and opaque. If shrimp cook too long, they get rubbery. So, keep an eye on them! Use fresh ingredients for better taste. Fresh garlic and ginger bring a lot of flavor. Adjust the soy sauce to match your taste. If you like it salty, add a little more. For sweetness, the honey is great. Mix well to coat the shrimp evenly. Pair your rice bowls with simple sides. Steamed broccoli or a fresh salad works well. For meal prep, make extra shrimp and rice. Store them separately to keep them fresh. You can enjoy this dish for lunch or dinner all week! {{image_2}} You can swap shrimp for chicken, tofu, or fish. Each option brings its own taste. - Chicken: Use bite-sized pieces. Cook them until golden brown and juicy. - Tofu: Choose firm tofu. Press it to remove extra water, then cut it into cubes. Sauté until crispy. - Fish: White fish like cod works well. Cook it gently to keep it flaky. You can mix in different veggies to boost nutrition and flavor. - Broccoli: Steam or sauté until bright green. It adds a nice crunch. - Bell Peppers: Slice them thin. They add sweetness and color. - Carrots: Shred or slice them thin. They offer a sweet bite and bright color. Adding more flavors can take your dish to new heights. - Sauces: Try teriyaki or chili sauce for a twist. Each brings a unique taste. - Spices: Add a pinch of red pepper flakes for heat or a sprinkle of cumin for warmth. Feel free to mix and match these options. Your creativity will make each bowl special! You can store leftover shrimp rice bowls easily. Place them in an airtight container. If you plan to eat them within three days, refrigerate them. For longer storage, freeze the shrimp rice bowls. Make sure to seal them well to avoid freezer burn. To reheat shrimp rice bowls, use the microwave for quick results. Place a damp paper towel over the bowl to keep the shrimp moist. Heat in short bursts, stirring often. You can also use a skillet on low heat. This method keeps the shrimp tender and flavorful. Add a splash of water or soy sauce if needed. In the fridge, the shrimp rice bowls last about three days. In the freezer, they can stay fresh for up to three months. For best taste and texture, eat them sooner rather than later. Always check for any off smells or changes in color before consuming. To avoid rubbery shrimp, cook them right. Use medium-high heat and don’t overcook. Shrimp cook fast. Generally, two to three minutes on each side is perfect. When they turn pink and opaque, they’re done. Remove them from the heat right away. Overcooking makes shrimp tough and chewy. Yes, you can use frozen shrimp. Just make sure to thaw them first. To thaw, place shrimp in cold water for about 10-15 minutes. You can also leave them in the fridge overnight. Once thawed, you can cook them just like fresh shrimp. Check that they are fully thawed and dry them before cooking. This helps them cook evenly. Absolutely! For a low-carb option, you can skip the rice. Instead, try using cauliflower rice. It’s a great alternative that keeps the dish light. You can also serve the shrimp over zucchini noodles or a fresh salad. These options taste great and keep the meal healthy. In this blog post, we explored how to create delicious shrimp rice bowls. We covered the key ingredients like shrimp and jasmine rice, plus flavors from garlic and soy sauce. I shared step-by-step instructions for prep and cooking, along with tips for perfect shrimp. We also discussed variations, storage, and answered common FAQs. With these tips, you can enjoy great meals at home. Always experiment to make each dish your own. Happy cooking!

Minute Garlic Ginger Shrimp Rice Bowls

Whip up a delicious meal in no time with these Minute Garlic Ginger Shrimp Rice Bowls! This easy recipe features succulent shrimp, fragrant garlic, and zesty ginger, all served over fluffy jasmine rice. Perfect for a quick weeknight dinner, this dish is both tasty and satisfying. Ready in just 15 minutes, it makes meal prep a breeze. Click through to explore the full recipe and impress your family or guests tonight!
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Ingredients
  

1 pound shrimp, peeled and deveined

2 cups cooked jasmine rice

4 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 tablespoons soy sauce

1 tablespoon sesame oil

1 teaspoon honey

1 bunch green onions, chopped

1 cup snap peas, trimmed

1 tablespoon sesame seeds

Salt and pepper to taste

Lime wedges, for garnish

Instructions
 

In a large skillet, heat the sesame oil over medium-high heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.

    Add the shrimp to the skillet, cooking for about 2-3 minutes on each side until they turn pink and opaque.

      Stir in the soy sauce and honey, tossing the shrimp to coat them evenly. Season with salt and pepper to taste, and cook for another minute.

        Add the snap peas to the skillet and cook for an additional 2-3 minutes until they are bright green and tender-crisp.

          To assemble the rice bowls, divide the cooked jasmine rice among serving bowls. Top with the garlic ginger shrimp and snap peas.

            Garnish with chopped green onions and a sprinkle of sesame seeds. Serve with lime wedges on the side for an extra burst of flavor.

              Prep Time, Total Time, Servings: 10 minutes | 15 minutes | 4 servings