This vibrant dish combines juicy shrimp with a spicy kick that’s perfect for those who love bold flavors. Quick to prepare and packed with zest, it’s a great way to spice up any meal.
First, soak the shrimp in a big bowl of cold water for about 10 to 15 minutes until they’re fully thawed. While that’s happening, melt half a cup of butter in a microwave-safe bowl by heating it in 15-second bursts—this should take around 30 seconds to a minute. Stir in the garlic and half of the lemon juice once the butter is melted.
Next, melt 1 1/2 teaspoons of butter in a large skillet over medium heat. Toss in the chopped onion and cook it, stirring occasionally, until it becomes soft and translucent, which usually takes about 5 minutes. Add the shrimp to the skillet, then pour in the garlic butter mixture along with the sambal oelek. Cook everything together, stirring now and then, until the shrimp are heated through and the garlic is fragrant—about 7 to 8 minutes.
While the shrimp is cooking, bring the water and sushi rice to a boil in a saucepan. Once boiling, lower the heat to a simmer, cover the pot, and let it cook until the rice is tender, which should take around 15 minutes. Take the pot off the heat but keep it covered for another 10 minutes to let the rice absorb any remaining liquid.
To serve, spoon the shrimp over the rice and drizzle with the rest of the lemon juice. Sprinkle some chopped green onions on top for a fresh finish. Enjoy!
- Use fresh shrimp for the best texture and flavor.
- Adjust the amount of sambal to match your preferred spice level.
- Squeeze fresh lime juice at the end to enhance the zestiness without overpowering the dish.
This dish combines the bright, fresh flavors of citrus with the spicy kick of sambal, creating a perfect balance of heat and zest. It’s quick to prepare and packed with protein, making it a great choice for a healthy and flavorful meal.
Serve this with steamed jasmine rice or a simple noodle salad to soak up the delicious sauce. A side of crunchy cucumber slices or a light green salad pairs well and adds a refreshing contrast.
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently on the stove or in the microwave to avoid overcooking the shrimp, which can make them tough.
