Five Spice Chili Shrimp Over Jasmine Rice

Five Spice Chili Shrimp over Jasmine Rice

An easy 30 minutes dinner with built in veggies. Perfect for busy nights and families.
Prep Time: 5 minutes
Cook Time: 25 minutes
Course: Main Course
Cuisine: Fusion
Keyword: basmati rice, chili, fresh spinach, pineapple, shrimp
Servings: 6
Calories: 444kcal


  • 1 1/2 tsp five spice powder
  • 1 tsp garlic powder
  • 2 cups jasmine rice
  • 1 tsp salt
  • 1 1/2 tbsp olive oil
  • 1 tbsp honey
  • 3 tbsp Maggi sweet chili sauce
  • 1/2 tsp chili flakes
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 orange pepper rinsed, seeded, diced
  • 1 yellow onion peeled and diced
  • 8 oz cut pineapple
  • 1 1/2 pounds shrimp peeled and deveined
  • 5 oz fresh spinach washed, dried, stemmed


  • Rinse and dry spinach and remove stems
  • Thinly slice onion and chop pepper
  • Rinse shrimp and pat dry
  • Add 5 spice powder and garlic powder the toss to coat.  Let sit
  • In a separate bowl, mix sweet chili sauce, chili flakes, honey, soy sauce and fish oil
  • In a 3 quart pot, bring water to a boil, add salt and olive oil.  When boiling, add rice and reduce to a simmer.  Cover and cook for 20 minutes
  • While rice is cooking, add some oil to heavy pan and sauté onion, pepper and pineapple.  Let cook for 8 minutes
  • Add spinach and cook long enough to substantially wilt
  • Remove from pan.  Add some more oil and cook shrimp, stirring frequently over medium high heat for 6 to 8 minutes
  • Add chili sauce mixture and cook another two minutes, stirring constantly
  • Once rice is completely cooked, fluff with a fork and spread out over platter.  Layer spinach mixture over rice and top with shrimp


Calories: 444kcal | Carbohydrates: 66g | Protein: 30g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 1784mg | Potassium: 439mg | Fiber: 3g | Sugar: 13g | Vitamin A: 2908IU | Vitamin C: 56mg | Calcium: 221mg | Iron: 4mg
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