Breaded popcorn shrimp make a fast main when paired with quick-cooked greens and rice. The shrimp are already seasoned and crispy, so you're mostly managing the sides and pulling everything together in under thirty minutes.

Serves 2. 28 minutes, 12 at the stove.

About 620 calories a serving, 42 g protein, 64 g carbohydrate, 23 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a saucepan over medium-high and add 3/4 cup rice. Stir for 2 minutes, then add 1.5 cups water and salt to taste. Bring to a simmer, cover, and lower heat to medium-low.18 min
2. While the rice cooks, heat 1 tablespoon oil in a large skillet over medium-high until shimmering. Spread 12 oz breaded shrimp in a single layer and cook for 3 minutes until the undersides are golden, then flip and cook another 2 minutes until crispy throughout. Transfer to a plate.5 min
3. In the same skillet, melt 1 tablespoon butter over medium heat. Add 2 minced garlic cloves and cook for 30 seconds until fragrant. Add 4 oz spinach or arugula and a pinch of salt and pepper, stirring until just wilted, about 2 minutes.2 min
4. Divide the rice between two bowls. Top each with half the wilted greens and half the shrimp. Squeeze fresh lemon juice over the plate and serve at once.

Note Swap the greens for any quick-cooking vegetable like sautéed mushrooms or halved cherry tomatoes. Leftover shrimp and rice keep separately in the fridge for three days. Serve with hot sauce or a squeeze of lime if you prefer more acidity.