Spicy Honey Garlic Shrimp with Jasmine Rice and Asparagus

Name: Spicy Honey Garlic Shrimp with Jasmine Rice and Asparagus
Cook time: 18 min
Yield: 4 servings
Ingredients: 200 g jasmine rice rinsed; 360 ml water for rice; 2 g salt divided; for rice and sauce; 18 g garlic minced; 10 g fresh ginger finely grated; 45 ml honey; 45 ml soy sauce; 15 ml rice vinegar; 15 ml sriracha; 1 each lime zested and juiced; 8 g cornstarch mixed with sauce ingredients; 30 ml water for slurry; 4 g salt divided; for rice and sauce; 20 ml neutral oil divided; 680 g shrimp peeled and deveined, patted dry; 10 ml neutral oil divided; 300 g asparagus trimmed and cut into 5 cm pieces; 20 g scallions thinly sliced; 6 g sesame seeds toasted, for garnish

Shrimp are seared briefly, then glazed in a honey-garlic sauce sharpened with chili, soy sauce, and lime. The dish is served with jasmine rice and asparagus cooked in the same skillet for a complete 30-minute dinner.

By Julienne

Spicy Honey Garlic Shrimp with Jasmine Rice and Asparagus

Cook time: 18 minutes

Servings: 4

Ingredients

200 g jasmine rice rinsed
360 ml water for rice
2 g salt divided; for rice and sauce
18 g garlic minced
10 g fresh ginger finely grated
45 ml honey
45 ml soy sauce
15 ml rice vinegar
15 ml sriracha
1 each lime zested and juiced
8 g cornstarch mixed with sauce ingredients
30 ml water for slurry
4 g salt divided; for rice and sauce
20 ml neutral oil divided
680 g shrimp peeled and deveined, patted dry
10 ml neutral oil divided
300 g asparagus trimmed and cut into 5 cm pieces
20 g scallions thinly sliced
6 g sesame seeds toasted, for garnish

Instructions

Start the rice first: combine the rinsed jasmine rice, water, and 2 g of the salt in the saucepan. Bring to a boil over high heat, cover, reduce to low, and cook until the water is absorbed, about 12 minutes. The rice is tender and all water is absorbed.
While the rice cooks, mix the sauce in a bowl: garlic, ginger, honey, soy sauce, rice vinegar, sriracha, lime juice and zest, cornstarch, 30 ml water, and the remaining 4 g salt. The mixture is smooth with no visible cornstarch lumps.
Heat 20 ml of the oil in the 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 pink, then transfer to a plate. The shrimp are mostly opaque but still juicy; do not fully overcook them.
Add the remaining 10 ml oil to the same skillet. Add the asparagus and stir-fry for 2 to 3 minutes until bright green and crisp-tender. The asparagus is vivid green and yields slightly when pierced.
Pour in the sauce and simmer, stirring, for 1 to 2 minutes until glossy and thickened. Return the shrimp and any juices to the skillet and toss just until coated and heated through, about 30 seconds. The sauce lightly coats the shrimp and vegetables without looking watery.
Serve the shrimp and asparagus over the rice. Top with scallions and sesame seeds if using. The rice is fluffy, the shrimp are coated in sauce, and the garnish is fresh and visible.