A quick weeknight dinner built on the convenient shelf staple of coconut basmati rice. Shrimp cooks while the rice steams, and lime and fish sauce pull everything together in less than thirty minutes.

Serves 2. 25 minutes, 12 at the stove.

About 1640 calories a serving, 44 g protein, 72 g carbohydrate, 141 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Mince 1 small onion and 2 cloves garlic and add them to the pan, stirring until fragrant, about 1 minute.
2. Add 3/4 pound shrimp, peeled and deveined, to the pan and cook, stirring often, until they turn pink and opaque, about 4 minutes. Season with salt and pepper.4 min
3. While the shrimp cooks, prepare 2 packets coconut basmati rice according to package directions.
4. Squeeze the juice of 1 lime over the shrimp and stir to combine. Taste and adjust seasoning with salt and pepper.
5. Divide the warm coconut rice between 2 bowls and top with the shrimp mixture, spooning any pan juices over the top.

Note Swap shrimp for diced chicken breast or white fish if preferred. Leftovers keep refrigerated for one day; reheat gently with a splash of water. Serve with sriracha or hot sauce on the side, and a simple cucumber salad to cut the richness of the coconut rice.