In a medium saucepan, combine 1 cup of jasmine rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and rice is tender. Fluff with a fork and set aside.

Cooking Shrimp and Vegetables

Heat Oil

In a large skillet or wok, heat 2 tablespoons of olive oil over medium-high heat.

Add Garlic and Veggies

Add 2 teaspoons of minced garlic and sliced onion to the skillet. Sauté for about 2 minutes until the onion is translucent.

Add Bell Peppers and Zucchini

Stir in 1 cup of sliced bell peppers and 1 cup of sliced zucchini. Cook for another 3-4 minutes until the vegetables are tender.

Add Shrimp

Add 1 pound of whole shrimp to the skillet, season with 1 teaspoon of salt and 1 teaspoon of black pepper. Stir-fry for about 5-6 minutes or until the shrimp are pink and cooked through.

Making Jasmine White Sauce

Prepare Sauce

In a small bowl, mix together 2 tablespoons of soy sauce, 1 tablespoon of cornstarch, and 1 cup of chicken broth until smooth.

Thicken Sauce

Pour the sauce mixture into the skillet with shrimp and vegetables, stirring continuously. Add 1 teaspoon of sesame oil and 1 teaspoon of sugar. Cook for another 2-3 minutes until the sauce thickens.

Serving

Plate and Serve

Serve the stir-fried shrimp and vegetables over jasmine rice or brown rice. Enjoy your Shrimp Blanco!