Sticky Ginger Shrimp with Scallion Rice

Photo by Pierre b.
Adapted from yahoo.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from yahoo.com

Ingredients

  • 1

    c. jasmine rice

  • 4

    tsp. peeled and grated ginger, divided

  • 1

    tbsp. canola oil

  • 2

    garlic cloves, minced

  • 1/4

    c. honey

  • 3

    tbsp. soy sauce

  • 1/2

    tsp. Freshly ground black pepper

  • 1

    lb. shrimp, peeled and deveined

  • 1

    tsp. sesame oil

  • 1/4

    c. chopped scallions, plus more for garnish

Directions

In a large pot, steam rice with 2 teaspoons grated ginger added to the water; cook according to package instructions. Turn off heat and cover with lid to keep warm. Meanwhile, in a large skillet over medium-high heat add canola oil, garlic, and remaining ginger. Sauté for 1 minute. Add honey, soy sauce, and black pepper; bring to a boil and simmer on low until thickened and slightly caramelized, 10 minutes. Scrape sides of the pan with a rubber spatula to prevent burning. Increase heat to medium-high; add shrimp and cook until cooked through and sauce is caramelized, 3 to 4 minutes. Add sesame oil and scallions to steamed rice. Stir until well incorporated. Transfer rice and shrimp to a platter, garnish with scallions. Serve immediately.

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