Crispy Garlic Shrimp

Recipe Directions

1. For best results, take the shrimp out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the shrimp longer than this recipe card indicates.
2. Pour the jasmine rice (a) into a small saucepot. Add 1/2 cup of water (for each serving you are making) to the rice. Put the saucepot over medium-high heat and bring up to a simmer. Do not stir. Once the rice is simmering, stir three times and then turn down to medium-low. Cover with a lid or foil and cook for 10-12 minutes.
3. While the rice is cooking, heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Add the green beans, garlic and zucchini (b) to the pan. Season with a pinch of salt and pepper. Saute for 2 minutes, stirring occasionally.
4. While the vegetables are cooking, cut open the package of shrimp (c) and place on a plate. Season with a pinch of salt and pepper. Pour the rice flour (d) over the shrimp. Turn the shrimp over a few times to coat with flour.
5. When the vegetables have cooked for 2 minutes, pour into a mixing bowl. Set aside. Carefully wipe out the pan. Add 2 tbsp of oil or enough to coat the plan plus a little extra. Place the shrimp in the pan. Spread them out so that each piece is touching the bottom of the pan. Sear for 90 seconds, then flip the shrimp over and sear the other side for 90 seconds (or until all sides are crispy).
6. When the shrimp is cooked to your liking, add to the bowl of vegetables. Pour the red chili sauce (e) on top. Gently stir to coat everything with sauce.
7. When the rice has finished cooking, taste and if it is cooked to your preferred consistency, remove from the heat. Spoon on to your serving plates.
8. Spoon the crispy shrimp and vegetables on top of the rice. Sprinkle spiced peanuts (f) over the dish.