Very tasty, quick and easy, 9.5/10, will make again for sure :) While the bagged jasmine rice is convenient and fast, if you wish to make it from a regular bag of jasmine rice, that will be fine, simply follow the instructions on that bag (cook 1 cup of it). Also note that the directions are slightly different on the original recipe if doing this (I did not put any ginger in my rice).
Original recipe link: https://www.delish.com/cooking/recipe-ideas/recipes/a48679/sticky-ginger-shrimp-with-scallion-rice-recipe/
Link to my YouTube video of preparation: https://youtu.be/pzpq1huLiVo
Ingredients:
1 T. canola oil
2 cloves garlic, minced
2 tsp. bottled minced ginger
1/4 c. honey
3 T. soy sauce
1/2 tsp. freshly ground black pepper
1 lb. shrimp, peeled & deveined
1 microwave bag jasmine rice
1 tsp. sesame oil
1/4 c. chopped scallions
Directions:
1. Add the canola oil to a medium-large skillet over medium-high heat. Once the oil is hot, add the garlic and ginger, then stir/sauté for 1 min.
2. Stir in the honey, soy sauce, and pepper. Bring mixture to a boil, then reduce heat to keep at a simmer for around 10 min, or until thickened and starting to caramelize. Stir mixture often to keep from burning.
3. Increase heat to medium/medium-high and add the shrimp. Stir to coat and cook, stirring occasionally, until cooked through (around 3-4 min.)
4. Meanwhile, prepare the jasmine rice according to the package directions, then stir in the sesame oil.
5. Plate the rice topped with shrimp, then garnish with scallions. Enjoy!
