Sautéed Shrimp with Garlic Chili Sauce and Jasmine Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy shrimp sautéed in a spicy garlic chili sauce served over fragrant jasmine rice for a quick and flavorful seafood dinner. This asian-inspired seafood ready in about 30 minutes blends peeled and deveined raw shrimp, salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear, then combine with 1 1/2 cups water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender. Remove from heat and let sit covered for 5 minutes.
  2. Step 2: Meanwhile, season 1 lb peeled and deveined raw shrimp with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
  3. Step 3: Add the shrimp to the skillet in a single layer and cook for 2 minutes without stirring until the bottoms turn pink and begin to crisp. Flip shrimp and cook for an additional 1-2 minutes until fully opaque.
  4. Step 4: Push shrimp to one side of the skillet, add 5 minced garlic cloves and 1 tsp red chili flakes to the empty side, and sauté for 30 seconds until fragrant.
  5. Step 5: Stir 2 tbsp soy sauce, 1 tbsp honey, and 1 tbsp fresh lime juice into the garlic and chili, then toss shrimp to coat evenly. Cook for 1 more minute until sauce thickens slightly.
  6. Step 6: Fluff the cooked jasmine rice with a fork, then serve shrimp over the rice. Garnish with 2 thinly sliced green onions for a fresh finish.

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Frequently asked questions

How long does Sautéed Shrimp with Garlic Chili Sauce and Jasmine Rice take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Sautéed Shrimp with Garlic Chili Sauce and Jasmine Rice?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Sautéed Shrimp with Garlic Chili Sauce 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 Shrimp with Garlic Chili Sauce 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 Shrimp with Garlic Chili Sauce 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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