Shrimp tossed with Frank's sriracha, garlic, and a whisper of honey, served over rice. The sauce is hot, sour, and bright, built for quick cooking and a weeknight that calls for something spicy and hot.

Serves 2. 25 minutes, 15 at the stove.

About 820 calories a serving, 56 g protein, 108 g carbohydrate, 18 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 2 cups water to boil in a saucepan over high heat. Add 1 cup rice and a pinch of salt, stir once, then cover and lower heat to low. Cook for 18 minutes until water is absorbed, then turn off heat and let sit covered for 5 minutes.18 min
2. While rice cooks, heat 2 tablespoons oil in a skillet over medium-high heat. Add 3 minced cloves garlic and cook for 1 minute until fragrant.1 min
3. Add 1 pound shrimp to the skillet and cook for 2 minutes on the first side until pink begins to show.2 min
4. Stir in 4 tablespoons Frank's sriracha and 1 tablespoon honey, tossing shrimp to coat. Cook for another 2 minutes until shrimp are opaque throughout. Taste and adjust salt and pepper.2 min
5. Divide rice between two bowls and spoon shrimp and sauce over top.

Note Swap cooked chicken breast or firm tofu for shrimp. Leftovers keep covered for two days and reheat gently in a skillet. Serve with lime wedges and cucumber slices on the side to cool the heat.