Sautéed Shrimp with Regional Chili-Garlic Sauce and Jasmine Rice

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

Juicy shrimp quickly sautéed in a vibrant chili-garlic sauce, served over fragrant jasmine rice for a lively regional-inspired seafood dish. This asian fusion-inspired seafood ready in about 30 minutes blends peeled and deveined large shrimp, vegetable oil, finely minced garlic cloves 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 320 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 Fusion cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear. Combine with 1 1/2 cups water in a medium saucepan, bring to a boil over high heat. Reduce to low, cover, and simmer for 15 minutes until rice is tender. Remove from heat and let it rest covered for 5 minutes.
  2. Step 2: While rice cooks, heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 4 minced garlic cloves and 1 tsp red chili flakes, sauté for 30 seconds until fragrant but not burnt.
  3. Step 3: Add 1 lb peeled and deveined shrimp to the skillet in a single layer, cooking for 2 minutes per side until shrimp turn pink and opaque.
  4. Step 4: Stir in 2 tbsp soy sauce, 1 tsp brown sugar, and 1 tbsp fresh lime juice, cooking for another minute until the sauce thickens slightly and coats the shrimp.
  5. Step 5: Fluff the jasmine rice with a fork and serve topped with the chili-garlic shrimp and 2 thinly sliced green onions for garnish.

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Frequently asked questions

How long does Sautéed Shrimp with Regional Chili-Garlic 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 Regional Chili-Garlic 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 Regional Chili-Garlic 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 Regional Chili-Garlic 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 Regional Chili-Garlic Sauce and Jasmine Rice?

Asian Fusion 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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