Ingredients
- Shrimp: Fresh or frozen (thawed) medium to large-sized shrimp.
- Rice: Long-grain rice like jasmine or basmati.
- Spices: Chili powder, paprika, garlic powder, and cayenne pepper.
- Aromatics: Minced garlic and ginger.
- Sauce: Soy sauce, honey, and sesame oil.
- Garnish: Fresh cilantro, green onions, and lime juice.
Instructions
- Peel and devein shrimp, pat dry.
- Cook rice according to package instructions and fluff with a fork.
- Mix chili powder, paprika, garlic powder, and cayenne in a bowl.
- Minify garlic and ginger.
- Whisk soy sauce, honey, and sesame oil in another bowl.
- Toss shrimp with the spice mix in a bowl.
- Heat oil in a skillet, sauté garlic and ginger for 30 seconds, then add shrimp and cook until pink.
- Pour sauce over shrimp, simmer for 1-2 minutes.
- Divide rice into bowls, top with shrimp, and garnish with cilantro, green onions, and lime juice.
Notes
- Adjust the spice level with more or less cayenne.
- Marinate shrimp for deeper flavor.
- Add vegetables like bell peppers for texture.
- Use fresh herbs for a burst of freshness.
- Serve with sides like kimchi for added complexity.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sauté
- Cuisine: Asian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 400 Kcal
- Sugar: 8g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg