Shrimp in Savory Sauce Over Rice

Ingredients

• 1 pound Shrimp (peeled, deveined, rinsed and patted dry)
• 3 cloves Garlic (finely minced)
• 2 stalks Green Onions (stem parts and leafy parts separated)
• 1 teaspoon Salt
• 0.5 teaspoon Granulated Sugar
• 0.25 teaspoon White Pepper Powder
• 1 tablespoon Cornstarch (for shrimp marinate)
• 2 tablespoons Water (for shrimp marinate)
• 2 teaspoons Sesame Oil (1 tsp in shrimp marinate, 1 tsp for finishing)
• 1 Large Egg (beaten)
• 1 cup Unsalted Chicken Broth (low‑sodium)
• 1 tablespoon Cornstarch (for thickening broth)
• 2 tablespoons Vegetable Oil (for pan‑frying)
• 1 cup Long Grain White Rice (rinsed)
• 1.5 cups Water (for cooking rice)

Instructions

1. Prepare Aromatics

   Finely mince the garlic cloves and slice the green onions, keeping the white stems separate from the leafy tops.

   Time: PT5M

2. Marinate Shrimp

   Pat the peeled shrimp dry, then toss with salt, sugar, white pepper, 1 tbsp cornstarch, 2 tbsp water and 1 tsp sesame oil. Mix until evenly coated and let sit.

   Time: PT5M

3. Beat Egg

   Crack the egg into a small bowl and beat lightly with a fork or whisk.

   Time: PT1M

4. Prepare Broth Slurry

   In a separate bowl, combine the chicken broth with 1 tbsp cornstarch, stirring until the starch is fully dissolved.

   Time: PT2M

5. Cook Rice

   Rinse the rice, then add it to the rice cooker with 1.5 cups water. Start the cooker and let it finish.

   Time: PT20M

6. Sear Shrimp

   Heat vegetable oil in a pan over medium‑high heat. Add the marinated shrimp in a single layer and fry until the bottom is lightly browned, about 2 minutes.

   Time: PT2M

   Temperature: medium-high

7. Add Green Onion Stems

   Flip the shrimp and immediately add the green onion stems. Sauté together for 1 minute.

   Time: PT1M

   Temperature: medium-high

8. Sauté Garlic

   Stir in the minced garlic and cook for about 30 seconds until fragrant.

   Time: PT30S

   Temperature: medium-high

9. Add Broth and Thicken

   Give the broth slurry a quick stir, pour it into the pan, and bring to a boil while stirring. Let it simmer for 3 minutes until the sauce thickens.

   Time: PT3M

   Temperature: medium-high

10. Incorporate Egg

    Slowly drizzle the beaten egg into the hot sauce while stirring gently to create silky ribbons.

    Time: PT1M

    Temperature: medium-high

11. Finish Sauce

    Add the leafy green onion tops, the remaining 1 tsp sesame oil, and a pinch of white pepper. Stir to combine.

    Time: PT30S

12. Serve

    Fluff the cooked rice and spoon the shrimp with the silky sauce over the top. Serve immediately.

    Time: PT1M

Nutrition Facts

Calories

300

Protein

20g

Carbohydrates

30g

Fat

10g

Fiber

1g