Honey Garlic Shrimp Corn Bowl (Printable Version)
Succulent shrimp and golden corn paired with jasmine rice in a glossy honey garlic glaze.
# What You'll Need:
→ Base
01 -
1 cup jasmine rice, uncooked
02 -
2 cups water
→ Seafood
03 -
1 pound large shrimp, peeled and deveined
→ Vegetables
04 -
1 cup sweet corn, fresh or thawed from frozen
05 -
1/4 cup green onions, chopped
→ Sauce
06 -
1/4 cup honey
07 -
4 cloves garlic, minced
08 -
2 tablespoons soy sauce
09 -
1 tablespoon sesame oil
→ For Cooking
10 -
1 tablespoon olive oil
11 -
Salt, to taste
12 -
Black pepper, to taste
# Step-by-Step Guide:
01 -
Rinse jasmine rice under cold water until the water runs clear. In a medium saucepan, combine rinsed rice and water. Bring to a boil over high heat, reduce the heat to low, cover tightly, and simmer for approximately 15 minutes, or until tender and liquid is absorbed.
02 -
If using fresh corn, slice kernels from the cob. If using frozen corn, thaw and drain. In a small skillet, heat olive oil over medium heat, add corn, and sauté for 3 to 4 minutes until warmed through. Season lightly with salt and black pepper.
03 -
In a large bowl, whisk together honey, minced garlic, soy sauce, and sesame oil. Add shrimp to the sauce and toss until evenly coated. Cover and refrigerate to marinate for 10 to 15 minutes.
04 -
Heat a large skillet over medium-high. Add marinated shrimp to the pan and cook for 3 to 4 minutes per side until shrimp are pink and sauce is caramelized but not burned. Remove from heat promptly to prevent overcooking.
05 -
Fluff cooked jasmine rice with a fork. Add sautéed corn and chopped green onions to the rice, mixing gently. Season with additional salt and black pepper as needed.
06 -
Spoon corn rice mixture into serving bowls. Top each portion with caramelized honey garlic shrimp. Serve immediately while warm.
# Additional Notes:
01 -
For best flavor absorption, allow shrimp to marinate fully and avoid overcooking to maintain tenderness.