Main Dishes, Quick and Easy, Seafood, Shrimp

Five Spice Chili Shrimp Over Jasmine Rice


1 1/2 tsp five spice powder

1 teaspoon of garlic powder

2 cups jasmine rice

4 cups water

1 tsp salt

1 1/2 tbsp olive oil (plus oil for sautéing)

1 tbsp honey

3 tbsp sweet chili sauce (Maggi brand)

1/2 tsp chili flakes

1 tbsp soy sauce

1 tbsp fish sauce

1 orange pepper

1 yellow onion

1 can of pineapple or 1 medium container precut (I try to use fresh fruit, herbs, veggies whenever possible, so for this recipe I used a pre-cut container from local market)

1 1/2 pounds of peeled and deveined uncooked shrimp


Rinse and dry spinach and remove stems

Thinly slice onion and chop pepper


Rinse shrimp and drain.  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.

img_6874Add 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.


Start to finish this should take about 30 minutes.

Serves 6

Magilla rating: 9





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