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Close-up of authentic Shrimp Creole with bell peppers and green onions served over white rice.

Fiesty Shrimp over Rice

Spice up your weeknight with this quick and vibrant Fiesty Shrimp over Rice! Succulent shrimp are tossed in a sweet, savory, and spicy sauce, then served atop fluffy jasmine rice for a complete, satisfying meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Asian Fusion
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Jasmine Rice
  • 1.5 cups Jasmine Rice uncooked
  • 2.5 cups Water
  • 1/2 tsp Salt
For the Fiesty Shrimp
  • 1.5 lbs Shrimp large (21-25 count), peeled, deveined, tails on or off
  • 1 tbsp Olive Oil
  • 3 cloves Garlic minced
  • 1 tbsp Fresh Ginger grated
For the Fiesty Sauce
  • 1/4 cup Low-Sodium Soy Sauce
  • 2 tbsp Lime Juice freshly squeezed
  • 1 tbsp Honey
  • 1-2 tbsp Sriracha or Chili Garlic Sauce adjust to desired spice level
  • 1/2 tsp Red Pepper Flakes optional, for extra heat
  • 1 tbsp Cornstarch
  • 2 tbsp Water for cornstarch slurry
For Garnish
  • 2 Green Onions sliced
  • 1 tsp Sesame Seeds

Equipment

  • Large Pot with Lid
  • Large Skillet or Wok
  • Mixing Bowls
  • Whisk

Method
 

Prepare the Jasmine Rice
  1. Rinse the jasmine rice under cold water until the water runs clear. This removes excess starch, resulting in fluffier rice.
  2. Combine the rinsed rice, 2.5 cups of water, and 1/2 tsp salt in a large pot with a tight-fitting lid. Bring to a rolling boil over high heat.
  3. Once boiling, reduce the heat to the lowest setting, cover the pot, and simmer for 15-18 minutes, or until all the water is absorbed. Do not lift the lid during this time.
  4. Remove the pot from the heat and let it rest, still covered, for 5-10 minutes. Fluff with a fork before serving.
Prepare the Fiesty Shrimp & Sauce
  1. While the rice is cooking, pat the shrimp dry with paper towels. This helps them sear better.
  2. In a small bowl, whisk together the soy sauce, lime juice, honey, Sriracha (or chili garlic sauce), and red pepper flakes (if using). Set aside.
  3. In another very small bowl, whisk together the cornstarch and 2 tbsp water to create a slurry. Set aside.
  4. Heat olive oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger, and sauté for 30 seconds until fragrant.
  5. Add the prepared shrimp to the skillet in a single layer. Cook for 1-2 minutes per side, just until they turn pink and opaque. Be careful not to overcook. Remove the shrimp from the skillet and set aside.
  6. Pour the reserved Fiesty Sauce mixture into the hot skillet. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pan.
  7. Stir in the cornstarch slurry. Continue to simmer and stir for 1-2 minutes, or until the sauce has thickened to your desired consistency.
  8. Return the cooked shrimp to the skillet with the thickened sauce. Toss gently to coat the shrimp evenly.
Serve
  1. Serve the Fiesty Shrimp immediately over the hot, fluffy jasmine rice. Garnish generously with sliced green onions and a sprinkle of sesame seeds.

Notes

For a milder dish, reduce the Sriracha and omit the red pepper flakes. If you prefer a stronger lime flavor, add a small squeeze of fresh lime juice just before serving. Any leftover Fiesty Shrimp over Rice can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in a microwave or on the stovetop.