Frozen shrimp thaws while you cook, taking just fifteen minutes to dinner. Frank's adds vinegar heat and body to a bright, garlicky sauce that coats each grain. This shelf makes a stripped-down version of a weeknight classic.

Serves 2. 35 minutes, 15 at the stove.

About 670 calories a serving, 43 g protein, 86 g carbohydrate, 17 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Start 2 cups water in a pot over high heat. When it boils, stir in 1 cup rice and 1/4 teaspoon salt, lower the heat to a bare simmer, cover, and set a timer for 18 minutes.18 min
2. While the rice cooks, spread 3/4 pound frozen shrimp on a plate to thaw. Mince 3 cloves garlic.
3. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the thawed shrimp and cook, stirring now and then, until they turn pink, about 4 minutes.4 min
4. Stir in 3 tablespoons Frank's sriracha, the minced garlic, and cook for another 2 minutes until fragrant. Taste and adjust salt and pepper.2 min
5. Squeeze juice from 1 lime over the shrimp. When the rice timer sounds and the grains are tender, fluff it with a fork and divide between two bowls, then spoon the shrimp and sauce over the top.

Note Swap the shrimp for chicken thighs cut small, which need 8 minutes instead of 4. Leftovers keep in the refrigerator for three days and are good hot or cold. Serve with a crunchy salad or pickled vegetables on the side to cool the heat.