Sautéed Shrimp and Garlic Rice Bowl with Scallions
Quick sautéed shrimp over fragrant garlic-infused rice garnished with fresh scallions, a simple and satisfying seafood bowl. This asian-inspired seafood ready in about 30 minutes pairs uncooked jasmine rice, water, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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
- 1 cup uncooked jasmine rice
- 1 1/4 cups water
- 2 tbsp olive oil
- 12 oz large shrimp, peeled and deveined
- 4 cloves, minced garlic cloves
- 1 tsp, divided kosher salt
- 1/4 tsp black pepper
- 1/8 tsp (optional) red pepper flakes
- 3 stalks, thinly sliced scallions
- 1 tbsp fresh lemon juice
Instructions
- Step 1: Rinse 1 cup uncooked jasmine rice under cold water until water runs clear. Combine rice with 1 1/4 cups water in a medium saucepan and bring to a boil over high heat.
- Step 2: Once boiling, reduce heat to low, cover, and simmer for 15 minutes until rice is tender and water is absorbed. Remove from heat and let sit covered for 5 minutes.
- Step 3: While the rice cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 12 oz peeled and deveined shrimp, season with 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/8 tsp red pepper flakes if using.
- Step 4: Sauté shrimp for 2 minutes per side until pink and opaque. Remove shrimp from skillet and set aside.
- Step 5: In the same skillet, add 4 minced garlic cloves and remaining 1/2 tsp kosher salt. Cook for 1 minute until fragrant, stirring frequently to prevent burning.
- Step 6: Fluff the cooked rice with a fork and add to the skillet with garlic, tossing to combine and warm through for 1-2 minutes.
- Step 7: Return shrimp to the skillet and toss with the rice. Remove from heat, drizzle with 1 tbsp fresh lemon juice, and garnish with 3 thinly sliced scallions before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Shrimp and Garlic Rice Bowl with Scallions 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 Shrimp and Garlic Rice Bowl with Scallions?
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 uncooked jasmine rice from drying out.
Can I substitute ingredients in Sautéed Shrimp and Garlic Rice Bowl with Scallions?
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 Shrimp and Garlic Rice Bowl with Scallions for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Shrimp and Garlic Rice Bowl with Scallions?
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.
