Ingredients
Equipment
Method
Cook the Jasmine Rice
- Rinse 1 cup of jasmine rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, combine rinsed rice with 2 cups of water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let sit covered for 5 minutes before fluffing with a fork.
Prepare the Shrimp
- Pat the shrimp dry with paper towels to help them get extra crispy. Place shrimp in a mixing bowl and add 2 tablespoons of cornstarch. Toss well to evenly coat each shrimp with cornstarch.
Make the Honey Garlic Sauce
- In a small bowl, whisk together 3 tablespoons honey, 3 tablespoons soy sauce, minced garlic, and minced ginger. Set aside to add later.
Cook the Shrimp
- Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Once hot, add shrimp in a single layer. Cook about 2 minutes on each side until golden and crispy on outside and opaque inside. Remove shrimp from skillet and set aside on a plate.
Combine and Glaze
- Reduce heat to medium, pour honey garlic sauce into the same skillet, and let simmer for 1-2 minutes until slightly thickened. Return shrimp to pan, tossing to coat evenly in sauce.
Assemble the Bowls
- Divide fluffy jasmine rice into serving bowls. Spoon honey garlic shrimp on top, then garnish with chopped green onions and a sprinkle of sesame seeds. Serve immediately for best texture.
Notes
- Pat shrimp dry thoroughly before coating with cornstarch to maximize crispiness.
- Use low-sodium soy sauce to control saltiness in the dish.
- Store cooked rice in an airtight container in the fridge for up to 4 days; shrimp and sauce keep for 2 days separately.