Use 1 pound of medium-sized raw shrimp, peeled and deveined. Fresh or frozen shrimp works well; just thaw if frozen. Shrimp cooks quickly and absorbs flavors easily, making it ideal for this spicy garlic preparation.
You need 4 cloves of fresh garlic, minced finely. Garlic adds essential pungency and depth to the sauce while complementing the heat from chili flakes perfectly.
Add 1 teaspoon of red chili flakes. This ingredient provides moderate heat that balances the savory garlic without overpowering the shrimp’s natural sweetness.
Use 2 tablespoons of low-sodium soy sauce to season the dish. It introduces umami richness while keeping saltiness controlled so flavors blend harmoniously.
Include 1 tablespoon of honey for subtle sweetness. This helps balance the spice from chili flakes and enhances caramelization during cooking.
Squeeze 1 tablespoon of fresh lime juice into the sauce before serving. The acidity brightens flavors and adds a refreshing contrast to the rich garlic shrimp.
Prepare 2 cups of cooked jasmine rice. Its fragrant aroma and slightly sticky texture make it a perfect base that complements the spicy garlicky shrimp topping.
Use 2 tablespoons of olive oil for sautéing. It provides a smooth cooking medium that lets garlic release its flavor evenly without burning.
Chop about 2 tablespoons of fresh cilantro leaves for garnish. Cilantro adds a fresh herbal note that lifts the dish visually and flavor-wise.
Start by rinsing 1 cup of jasmine rice under cold water until it runs clear to remove excess starch. Combine rinsed rice with 1½ cups water in a saucepan. Bring to a boil on medium-high heat then reduce to low simmer, cover tightly and cook for about 15 minutes until water is absorbed fully. Remove from heat and let it steam covered for an additional 10 minutes to achieve fluffy texture.
Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering. Add minced garlic and sauté gently for about one minute until fragrant but not brown. Stir in 1 teaspoon red chili flakes immediately after garlic softens to prevent burning while releasing spice evenly into oil.
Add peeled shrimp (about 1 pound) directly into skillet with garlic-chili mixture in a single layer without crowding them. Cook undisturbed for roughly two minutes until pink edges appear then flip each piece carefully using tongs to cook other side another two minutes or until opaque throughout but still tender inside.
After shrimp is cooked through, pour in 2 tablespoons low-sodium soy sauce along with 1 tablespoon honey into pan stirring gently so everything coats evenly without breaking up shrimp pieces. Let mixture bubble lightly for one more minute allowing sauce to thicken slightly while balancing sweet-spicy notes.
Remove skillet from heat then squeeze juice from one lime (approximately 1 tablespoon) directly onto hot shrimp mixture tossing quickly so acidity brightens overall flavor profile without cooking lime juice down too much. Finish by sprinkling chopped cilantro over top if desired before serving immediately alongside warm jasmine rice.