A weeknight stir-fry built on a bag of seasoned corn that does most of the work for you. The lime and parsley are already there, so add shrimp and rice and dinner is done in twenty minutes.

Serves 2. 25 minutes, 15 at the stove.

About 770 calories a serving, 25 g protein, 134 g carbohydrate, 22 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Cook one cup white rice in salted water if you have not already; it will be ready in about fifteen minutes.15 min
2. Heat 2 tablespoons oil in a large skillet or wok over high heat. Mince 2 cloves garlic and add it to the hot oil; stir until fragrant, about thirty seconds.
3. Add half a pound shrimp and cook, stirring, until they turn opaque, about three to four minutes. Taste and season with salt and pepper.4 min
4. Tip the entire bag of frozen corn, seasoning and all, into the pan. Stir and cook until the corn is hot throughout, about three minutes; the ice crystals will melt and the lime seasoning will coat everything. Serve over the rice.3 min

Note Swap shrimp for diced chicken breast if you prefer. Leftovers keep refrigerated for three days and warm up well in a pan with a splash of water. Serve with lime wedges and hot sauce on the side.