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Description
Jasmine rice is a fragrant, long-grain rice that originates from Thailand. It has a delicate floral aroma and a slightly sticky texture when cooked. Combined with shrimp, it makes for a delicious and nutritious meal. In this article, we will go over the preparation, cooking time, ingredients, equipment, method, notes, nutrition info, and recipe tips for making jasmine rice shrimp recipes.
Prep Time
The prep time for jasmine rice shrimp recipes is approximately 10-15 minutes. This includes cleaning and deveining the shrimp, rinsing the jasmine rice, and chopping any necessary vegetables.
Cook Time
The cook time for jasmine rice shrimp recipes is approximately 20-25 minutes. This includes cooking the jasmine rice, sautéing the shrimp, and combining all the ingredients.
Ingredients
For this recipe, you will need the following ingredients: - 1 cup jasmine rice - 1 lb raw shrimp, peeled and deveined - 1 tbsp vegetable oil - 1 red bell pepper, chopped - 1 yellow bell pepper, chopped - 1 onion, chopped - 3 cloves garlic, minced - 1 tbsp ginger, minced - 2 tbsp soy sauce - 2 tbsp oyster sauce - 1 tbsp brown sugar - 1 lime, juiced - Salt and pepper to taste - Chopped cilantro for garnish
Equipment
For this recipe, you will need the following equipment: - A medium-sized pot with a lid for cooking the jasmine rice - A large skillet or wok for sautéing the shrimp and vegetables - A wooden spoon or spatula for stirring - A sharp knife for chopping the vegetables
Method
1. Rinse the jasmine rice in a fine mesh strainer and add it to a medium-sized pot with 1 ½ cups of water. Bring to a boil, then reduce heat to low and cover with a lid. Cook for 18-20 minutes, or until the rice is tender and the water has been absorbed. 2. While the rice is cooking, heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Add the chopped red and yellow bell peppers and onion and sauté for 2-3 minutes, or until the vegetables are slightly softened. 3. Add the minced garlic and ginger to the skillet and sauté for an additional minute. 4. Add the peeled and deveined shrimp to the skillet and cook for 3-5 minutes, or until the shrimp turn pink and are cooked through. 5. In a small bowl, whisk together the soy sauce, oyster sauce, brown sugar, and lime juice. Pour the sauce over the shrimp and vegetables and stir to coat. 6. Add the cooked jasmine rice to the skillet and stir to combine. Season with salt and pepper to taste. 7. Garnish with chopped cilantro and serve hot.
Notes
- To save time, you can use pre-cooked shrimp instead of raw shrimp. Simply add the cooked shrimp to the skillet at the end and cook for 1-2 minutes to warm them up. - You can also add other vegetables to this recipe, such as broccoli, carrots, or snow peas.
Nutrition Info
This recipe yields approximately 4 servings. Each serving contains approximately: - 350 calories - 8g fat - 51g carbohydrates - 18g protein - 3g fiber
Recipe Tips
- Make sure to rinse the jasmine rice thoroughly before cooking to remove any excess starch. - Use a sharp knife to chop the vegetables into small, bite-sized pieces for even cooking. - Don't overcook the shrimp, as they can become tough and rubbery. - Adjust the seasoning to your liking by adding more or less salt, pepper, or lime juice. - To make this recipe spicier, add a chopped chili pepper or a dash of hot sauce.
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