Sautéed Garlic-Chili Shrimp with Toasted Sesame Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

This vibrant dish features succulent shrimp quickly sautéed in garlic and chili, served over fragrant toasted sesame rice for a bold, balanced meal. This asian fusion-inspired seafood ready in about 35 minutes pairs medium shrimp, peeled and deveined, garlic cloves, minced, uncooked jasmine rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz medium shrimp, peeled and deveined
• 4 cloves garlic cloves, minced
• 1 small chili fresh red chili, thinly sliced
• 1 cup uncooked jasmine rice
• 2 tbsp toasted sesame oil
• 1 tbsp soy sauce
• 1 1/4 cups water
• 2 stalks green onions, sliced
• 1 tbsp sesame seeds, toasted
• 1 tbsp vegetable oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear, then drain. Heat a dry skillet over medium heat and add the rice, toasting it while stirring for 4-5 minutes until the grains are fragrant and lightly golden.
2. Step 2: Transfer the toasted rice to a pot, add 1 1/4 cups water and 1/2 tsp salt, and bring to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender. Remove from heat and let stand covered for 5 minutes.
3. Step 3: While rice cooks, heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add 4 minced garlic cloves and 1 small thinly sliced fresh red chili, sautéing for 1-2 minutes until fragrant but not browned.
4. Step 4: Add 12 oz peeled and deveined medium shrimp to the skillet, seasoning with 1/4 tsp black pepper. Cook shrimp for 2-3 minutes per side until pink and opaque, stirring occasionally.
5. Step 5: Stir in 1 tbsp soy sauce and 2 tbsp toasted sesame oil into the shrimp mixture, cooking for another minute until the sauce coats the shrimp and is aromatic.
6. Step 6: Fluff the cooked jasmine rice with a fork and stir in 2 sliced green onions and 1 tbsp toasted sesame seeds for crunch and flavor.
7. Step 7: Serve the garlic-chili shrimp hot atop the toasted sesame rice, garnishing with extra green onions or chili slices if desired.