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Soy Ginger Shrimp | The Little Epicurean
5 from 1 vote

Soy Ginger Shrimp with Forbidden Rice

A quick and easy dinner for two! Prepare a restaurant quality meal in under one hour. This soy ginger shrimp dish is sure to impress any dinner date.
Yield: serves 2
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Course: Main Course
Author: Maryanne Cabrera


Soy Ginger Sauce:

  • 1 Tablespoon hoisin sauce
  • 1 Tablespoon low-sodium soy sauce
  • 1 Tablespoon water
  • 2 teaspoon rice vinegar
  • 1/4 teaspoon ground white pepper
  • 2 Tablespoon minced ginger
  • 1 Tablespoon chopped chives, or green onions


  • 10 oz large shrimp, tails on, peeled and deveined
  • kosher salt and black pepper, to season
  • 1 Tablespoon canola oil

Rice and Garnishes:

  • 1 3/4 cup water
  • 1 teaspoon kosher salt
  • 1 cup Forbidden Rice (long grain black rice)
  • red pepper flakes, as desired for heat
  • pea shoots, for garnish and crunch


Soy Ginger Shrimp:

  • Whisk together hoisin sauce, soy sauce, water, rice vinegar, white pepper, minced ginger and chopped chives.  Set aside.
  • Pat shrimp dry with paper towels. Season with salt and pepper.
  • Set a large skillet over medium heat. Add 1 Tbsp oil and swirl around pan. Once oil is hot, add seasoned shrimp. Cook for about 60-90 seconds until shrimp is almost cooked. (Don't over cook shrimp because it will get rubbery!) Pour in soy ginger sauce. Toss to coat shrimp. Heat for 45 seconds or until sauce is warm. Remove from heat. Serve immediately over cooked rice.

Forbidden Rice:

  • In a medium sauce pot, bring water, rice, and salt to a boil over medium heat.  Reduce heat to a simmer and cover pot.  Cook for about 35-45 minutes until rice is tender and water has been absorbed.  Keeping the lid on the pot, remove from heat and let sit for 5 minutes.  Remove lid and fluff rice with a fork.  (makes about 2 1/2 cups cooked rice)