When you really need to get dinner on the table in short order – Shrimp is a great protein to start with. It’s pretty versatile and does a great job of picking a huge range of flavors. This is especially true with this super simple but full of flavor shrimp dish – Lime Ginger Shrimp & Rice.
I feel like almost any ” & Rice” recipe is ideal for a weeknight meal. There is a reason Rice can be found in nearly every cuisine around the world – it is a delish but blank canvas that can be on every plate. You can have it Hot or cold and with so many different sauces.
Substitutes and Variations:
In this recipe, I use Large Shrimp, but you can really use whatever size you can get. Just remember to adjust the cooking time so they aren’t over done. Some people prefer smaller shrimp – but in my home we like the big meaty shrimp! My kids are always super excited when they see shrimp on the meal planner for the week. I think it makes them feel fancy!
Suggestions for Sides:
A great side for this meal would be a lovely Asian-inspired salad. You could also do some Crispy Fried Wontons for a super fun #FakeAway take-out vibe.
Tools that may make this recipe easier:
There are a couple of items that will make preparing Lime Ginger Shrimp & Rice a little easier. The first is the Skinny Tongs – which I have been in love with since I got them. Some people use extra long chop sticks to turn and flip smaller things while cooking, but I’m just not dexterous enough for that. So I love these skinny tongs that are basically the same thing. The other thing is my absolute favorite shallow pasta bowls. They are the perfect depth to keep the food together but still spread out enough to be a pretty plate! I serve probably 80% of meals in them from pasta to rice to soup to salad. They just let you serve up such pretty meals.
Now Let’s Get Cookin’!
Lime Ginger Shrimp & Rice
Ingredients
- 1 cup Carrots shredded
- 1 tsp Parsley
- 1 tbsp Sesame Seeds
For the Rice
- 2 cups Jasmine Rice
- 1 qt Water
- 1 tsp Rice Wine Vinegar
- 1 tsp Garlic Powder
For the Shrimp
- 1½ lb Shrimp large, peeled
- 1 cup Flour
- ½ cup Cornstarch
- 1 tsp Ground Ginger
- 1 tsp Garlic Powder
- 2 tbsp Avocado Oil
For Sauce
- ¼ cup Honey
- ¼ cup Soy Sauce
- 2 Garlic Cloves minced
- 2 tbsp Fresh Ginger minced
- 2 tbsp Lime Juice
Instructions
- Prepare all of the ingredients
- In a sauce pan over medium heat, add all ingredients for rice. Cover with lid and let cook for 20 minutes. Remove from heat but leave on lid until ready to plate.
- In a small bowl, combine ingredients for the sauce and set aside.
- In a small bowl, combine flour, cornstarch, and seasonings for shrimp. Dredge shrimp in flour mixture.
- In a large saute pan over medium-high heat, add oil. Cook shrimp, flipping once, for 5-7 minutes. Remove from pan and keep warm. Add sauce mix to pan and let cook for 3 minutes. Add shrimp back to pan and evenly coat with sauce.
- In a shallow bowl, put in helping of rice. Top with portion of shrimp and then garnish with carrots, parsley, and sesame seeds.
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Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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That sounds delicious! I have a shrimp stir-fry on our menu for tomorrow night but I think we’ll switch to try this one (or some version of it anyway).
We love shrimp or for that matter any or most seafood. This is a superb one to keep in mind to try out. Thanks Estelle
This sounds amazing! I love shrimp and rice, so I need to try this little twist!
Yumm, this looks delicious. I love shrimp. Thanks for sharing. I am happy to feature your lovely dish at Love Your Creativity.