Garlic Shrimp and Spinach Rice

Name: Garlic Shrimp and Spinach Rice
Cook time: 20 min
Yield: 4 servings
Ingredients: 180 g jasmine rice rinsed; 400 ml water for cooking rice; 2 g fine salt divided; 450 g raw shrimp peeled and deveined; 3 g fine salt divided; 1 g black pepper freshly ground; 15 ml neutral oil divided; 5 ml neutral oil divided; 12 g garlic minced; 120 g fresh spinach large leaves, washed and lightly dried; 20 ml soy sauce divided; 5 ml toasted sesame oil for finishing; 20 g scallions thinly sliced

This side layers sautéed shrimp, garlic, and spinach with jasmine rice for a quick, cohesive dish. The rice is cooked separately, then tossed with the shrimp and spinach so the shrimp stays tender and the greens remain just wilted. Soy sauce and sesame oil provide the final seasoning.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

180 g jasmine rice rinsed
400 ml water for cooking rice
2 g fine salt divided
450 g raw shrimp peeled and deveined
3 g fine salt divided
1 g black pepper freshly ground
15 ml neutral oil divided
5 ml neutral oil divided
12 g garlic minced
120 g fresh spinach large leaves, washed and lightly dried
20 ml soy sauce divided
5 ml toasted sesame oil for finishing
20 g scallions thinly sliced

Instructions

Rinse the jasmine rice until the water runs mostly clear. Combine the rice, water, and 2 g of the salt in a medium saucepan. Bring to a boil, cover, reduce to low, and cook until the water is absorbed and the rice is tender, 12 to 15 minutes. Remove from the heat and let stand covered for 5 minutes, then fluff. Rice grains are tender, the surface looks dry, and the pot has no visible standing water.
While the rice cooks, pat the shrimp dry and season with the remaining 3 g of salt and the black pepper. Shrimp surface is dry and lightly seasoned.
Heat 15 ml of the neutral oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1 to 2 minutes per side until just opaque and lightly curled. Transfer to a plate. Shrimp are pink, opaque, and still juicy, not tightly curled.
Add the remaining 5 ml of neutral oil to the same skillet. Lower the heat to medium, add the garlic, and cook for about 20 seconds until fragrant. Add the spinach and cook, tossing, until just wilted, 30 to 60 seconds. Garlic smells fragrant without browning and the spinach has wilted but still looks bright green.
Return the shrimp and any accumulated juices to the skillet. Add 15 ml of the soy sauce and toss for 20 to 30 seconds to coat. Add the rice and the remaining 5 ml of soy sauce, then fold everything together until evenly combined and hot, about 1 minute. Drizzle with the sesame oil and top with the scallions, if using. The rice is evenly seasoned, the shrimp are heated through, and the mixture is glossy but not wet.