Frozen shrimp cooks in minutes in a bright, spicy tomato sauce that comes straight from the bottle. This sauce needs only shrimp and a pan to become dinner, with rice soaking up the heat and vinegar underneath.

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. Start 1 cup rice in 2 cups salted water in a separate pot and bring to a boil. Once boiling, reduce heat to low, cover, and let cook until tender, about 18 minutes.
2. While rice cooks, warm 2 tablespoons oil in a large skillet over medium heat. Mince 2 cloves garlic and cook in the oil for one minute until fragrant.
3. Pour 1 cup jalapeno hot sauce into the skillet and stir to combine with the oil and garlic. Bring to a simmer and cook for 2 minutes to meld the flavors.2 min
4. Add 1 pound frozen shrimp directly to the simmering sauce. Cook, stirring often, until the shrimp are pink and cooked through, about 4 to 5 minutes, then taste and adjust salt and pepper.5 min
5. Divide rice between two bowls and ladle the shrimp and sauce over top.

Note Swap in white beans or diced chicken for the shrimp. Leftovers keep three days refrigerated; reheat gently with a splash of water. Serve with lime wedges, cilantro, and tortillas to soak up the sauce.