Okihomi Apple Bourbon Shrimp with Pan-Fried Jasmine Rice
It all begins with an idea.
🍤 OKIHOMI Apple Bourbon Shrimp with Pan-Fried Jasmine Rice
Servings: 6
Ingredients
For the Rice
3 cups jasmine rice, rinsed and drained
1 ½ Tbsp butter or oil
3 ¾ cups water (or chicken broth for extra flavor)
1 ½ tsp salt
2 Tbsp Apple Bourbon BBQ Sauce (for stirring into rice at the end)
(Optional: 1–2 tsp Veggie Patch for a herby lift)
For the Shrimp
2 lbs large shrimp, peeled and deveined
3 Tbsp butter
3 cloves garlic, minced (optional)
5–6 Tbsp Apple Bourbon BBQ Sauce
1 tsp salt
½ tsp black pepper
Juice of 1 lemon or lime
Optional Garnish: chopped parsley, green onion, or extra BBQ drizzle
Directions
Step 1: Pan-Fry the Rice
Rinse rice until water runs mostly clear; drain well.
In a large saucepan, melt butter/oil over medium heat.
Add rice → stir constantly 3–4 minutes until lightly golden and nutty.
Carefully add water and salt, stir once.
Bring to a boil, cover, and reduce heat to low. Cook 12–14 minutes.
Remove from heat, keep covered 5 minutes. Fluff with a fork.
Stir in Apple Bourbon BBQ Sauce (and Veggie Patch if desired).
Step 2: Cook the Shrimp
Pat shrimp dry, season with salt + pepper.
Heat butter in a skillet over medium-high.
Add garlic (if using), sauté 30 seconds.
Add shrimp in a single layer; cook 2 minutes per side until pink and opaque.
Reduce heat, add Apple Bourbon BBQ Sauce, toss to glaze (1–2 minutes).
Finish with a squeeze of lemon or lime.
Step 3: Serve
Plate shrimp over the sauced jasmine rice.
Drizzle with extra Apple Bourbon BBQ Sauce.
Garnish with parsley or green onion.