A weeknight shrimp dinner that lets this creamy hot sauce do the work. The sauce is rich and spiced already, so you just need to build a warm plate with shrimp and rice to absorb the heat and tang.

Serves 2. 25 minutes, 15 at the stove.

About 700 calories a serving, 53 g protein, 83 g carbohydrate, 17 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 2 cups [480 ml] water to a boil in a pot with a pinch of salt. Add 1 cup [185 g] rice, stir once, cover, and reduce heat to low. Cook until the rice is tender and the water is absorbed, about 18 minutes.18 min
2. While the rice cooks, warm 2 tablespoons oil in a large skillet over medium-high heat. Mince 2 cloves garlic and add it to the oil, stirring until fragrant, about 30 seconds. Pat 1 pound [450 g] shrimp dry and add to the pan in a single layer.3 min
3. Cook the shrimp until the bottoms turn opaque, about 2 minutes. Flip each shrimp and cook until the second side is opaque, about 1 minute more. Transfer the shrimp to a plate.3 min
4. Pour 1 cup [240 ml] creamy jalapeno hot sauce into the skillet and stir to pick up the pan drippings. Taste and adjust salt and pepper as needed. Return the shrimp to the pan and toss gently to coat.
5. When the rice is ready, divide it between two bowls. Spoon the shrimp and sauce over the rice.

Note Swap shrimp for chicken breast cut into bite-size pieces, or firm white fish. Leftovers keep three days covered; reheat gently in the pan with a splash of water. Serve with lime wedges and warm tortillas to catch the sauce.