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Sticky Sweet Chili Shrimp with Jasmine Rice

Plump shrimp coated in a glossy, sticky sweet chili sauce served over white rice, garnished with sesame seeds.
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Prepare a flavorful meal featuring shrimp coated in a thick, sweet, and spicy chili glaze served over fluffy jasmine rice.

Ingredients

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  • 1 lb large shrimp, peeled and deveined
  • 1 tablespoon vegetable oil
  • 1 cup jasmine rice
  • 1 1/2 cups water (for rice)
  • 1/4 cup sweet chili sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon cornstarch
  • 2 teaspoons cold water (for slurry)
  • 1 tablespoon sesame oil
  • 2 scallions, thinly sliced (for garnish)
  • 1 teaspoon sesame seeds (for garnish)

Instructions

  1. Cook the rice: Combine jasmine rice and 1 1/2 cups water in a saucepan. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
  2. Prepare the sauce: In a small bowl, whisk together the sweet chili sauce, soy sauce, brown sugar, rice vinegar, ginger, and garlic. Set aside.
  3. Make the slurry: In a separate very small bowl, mix the cornstarch and 2 teaspoons of cold water until smooth. Set aside.
  4. Cook the shrimp: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2 to 3 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside.
  5. Thicken the sauce: Pour the prepared sauce mixture into the same skillet. Bring to a gentle simmer. Whisk the cornstarch slurry again and pour it slowly into the simmering sauce while stirring constantly. Cook for about 1 minute until the sauce thickens and becomes glossy.
  6. Glaze the shrimp: Return the cooked shrimp to the skillet. Toss gently to coat every piece evenly with the sticky glaze. Cook for 1 minute to heat through. Stir in the sesame oil.
  7. Serve: Divide the cooked jasmine rice among serving bowls. Top with the sticky sweet chili shrimp. Garnish with sliced scallions and sesame seeds.

Notes

  • To achieve a very thick glaze, ensure your sauce simmers for at least one minute after adding the cornstarch slurry.
  • If you prefer less heat, reduce the amount of sweet chili sauce slightly.
  • You can substitute basmati rice for jasmine rice.

Nutrition

Find it online: https://magazinemeal.com/sticky-sweet-chili-shrimp-with-rice/