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Asian Sheet-Pan Shrimp Soup
A sheet-pan Asian shrimp soup with scallions, bean sprouts and snow peas, finished with chili garlic sauce, sesame oil and rice vinegar, served over jasmine rice.
Ingredients
Instructions
Season the shrimp and grill it over medium-high heat until well browned, about 10 minutes.
Add the scallions, bean sprouts and snow peas, cooking until softened, about 3 minutes.
Stir in the chili garlic sauce, sesame oil and rice vinegar for 3 minutes.
Cook the jasmine rice separately and fluff with a fork.
Let the shrimp simmer gently for about 7 minutes so it stays tender and the flavors meld.
Taste and adjust the seasoning.
Serve hot over the jasmine rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
