Garlic Shrimp Recipe with Jasmine Rice

Need a quick and easy weeknight dinner? Look no further than this flavorful stir-fry.


Ponzu Rice
1 cup jasmine rice
½ cup Mizkan Ponzu Citrus Seasoned Soy Sauce
1 ½ cups water

Stir Fry
1 pound 21-25 shrimp, raw peeled and deveined
2 scallions, sliced
¼ cup Mizkan Ponzu Citrus Seasoned Soy Sauce
¼ cup brown sugar
1 cup sugar snap peas
1 cup broccoli florets
½ cup vegetable stock
¼ cup red onion, large chop
1 cup red bell pepper, chopped
½ cup carrots, shredded
2 Tbsp. Mizkan Organic Rice Vinegar
2 Tbsp. oil
2 tsp. garlic, minced
2 tsp. sesame seeds
1 tsp. sesame oil
1 tsp. cornstarch


  1. In a small sauce pan combine jasmine rice, Mizkan Ponzu Citrus Seasoned Soy Sauce and water and cook according to rice directions.
  2. Combine Mizkan Organic Rice Vinegar, Mizkan Ponzu Citrus Seasoned Soy Sauce, brown sugar, sesame oil, vegetable stock, and cornstarch in a bowl and whisk to combine. Set aside.
  3. In a large sauté pan over high heat, heat oil and add shrimp and cook for 2-3 minutes until pink.
  4. Add red onion and cook for 1 minute. Add garlic, red peppers, carrots, snap peas, and broccoli and cook for 3 minutes until tender.
  5. Add reserved sauce and cook for 2 minutes until thickened.
  6. Divide rice among 6 bowls and top with shrimp stir fry. Garnish with scallions and sesame seeds.


25 minutes