Sautéed Ginger-Garlic Shrimp with Spinach and Jasmine Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender shrimp quickly sautéed with fresh ginger and garlic, served over fluffy jasmine rice and sautéed spinach for a light, flavorful meal. This asian-inspired seafood ready in about 30 minutes pairs peeled and deveined raw shrimp, olive oil, finely grated fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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.

Prep: 10 min Cook: 20 min Serves 4 Asian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear. In a medium pot, combine rinsed rice and 2 cups water. Bring to a boil over high heat, then reduce 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.
  2. Step 2: While rice cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 tbsp finely grated fresh ginger and 3 minced garlic cloves, sauté for 30 seconds until fragrant.
  3. Step 3: Add 1 lb peeled and deveined raw shrimp to the skillet and cook, stirring occasionally, for 3-4 minutes until shrimp turn pink and opaque.
  4. Step 4: Add 4 cups baby spinach to the skillet with shrimp, stir well and cook for 2 minutes until spinach wilts. Season with 2 tbsp soy sauce, 1/4 tsp red pepper flakes, 1 tbsp lemon juice, salt, and black pepper to taste.
  5. Step 5: Fluff cooked jasmine rice with a fork and serve topped with the ginger-garlic shrimp and spinach mixture.

Frequently asked questions

How long does Sautéed Ginger-Garlic Shrimp with Spinach and Jasmine Rice take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Ginger-Garlic Shrimp with Spinach and Jasmine Rice?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Sautéed Ginger-Garlic Shrimp with Spinach and Jasmine Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Ginger-Garlic Shrimp with Spinach and Jasmine Rice for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sautéed Ginger-Garlic Shrimp with Spinach and Jasmine Rice?

Asian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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