Sautéed Shrimp with Ginger and Scallions over Jasmine Rice

By AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender shrimp sautéed with fresh ginger and scallions served atop fragrant jasmine rice for a quick and flavorful meal. This Asian-inspired seafood recipe, ready in about 30 minutes, pairs raw shrimp, peeled and deveined, salt, black pepper 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

1 lb raw shrimp, peeled and deveined
1 tsp salt
1/2 tsp black pepper
2 tbsp vegetable oil
1 tbsp fresh ginger, julienned
3 stalks scallions, sliced thin
3 garlic cloves, minced
2 tbsp soy sauce
1 tbsp honey
1 cup uncooked jasmine rice
1 1/4 cups water

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Instructions

Step 1: Rinse 1 cup uncooked jasmine rice under cold water until water runs clear. In a medium saucepan, combine the rice with 1 1/4 cups water and bring to a boil over high heat. 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.
Step 2: Meanwhile, season 1 lb peeled and deveined raw shrimp evenly with 1 tsp salt and 1/2 tsp black pepper.
Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add 1 tbsp julienned fresh ginger, 3 thinly sliced scallions, and 3 minced garlic cloves. Sauté for 1-2 minutes until fragrant but not browned.
Step 4: Add the seasoned shrimp to the skillet and cook for 2-3 minutes per side until they turn pink and opaque.
Step 5: Stir in 2 tbsp soy sauce and 1 tbsp honey, cooking for another minute until the sauce thickens slightly and coats the shrimp.
Step 6: Fluff the jasmine rice with a fork and serve the sautéed shrimp and sauce over the rice immediately.