Roasted shrimp over rice with mango chili lime hummus as the dressing and sauce, finished with crisp onion and fresh lime wedge. This shelf holds everything you need in one jar; the tropical heat and roasted garlic do the heavy lifting while you cook rice and sear shrimp.

Serves 2. 30 minutes, 15 at the stove.

About 920 calories a serving, 58 g protein, 136 g carbohydrate, 17 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Start rice in salted water, three-quarters cup rice to one and a half cups water, bring to a boil then reduce heat and cover. While it cooks, mince two cloves garlic and finely slice half a large onion.20 min
2. Heat 1 tablespoon oil in a large skillet over medium-high heat. When it shimmers, add the garlic and cook until fragrant, about thirty seconds, then add the sliced onion and cook until golden at the edges, stirring often, about four minutes. Transfer to a plate.4 min
3. Add 1 tablespoon oil to the same skillet and let it get very hot. Season one pound large shrimp with salt and pepper, then spread them in the pan in a single layer and leave them until they turn pink on the bottom, about two minutes. Flip and cook until pink throughout, about two minutes more.4 min
4. Divide cooked rice between two bowls. Top each with half the shrimp. Dollop each with half a cup hummus, arrange the onion and garlic on top, and serve with a lime wedge to squeeze over.

Note Swap shrimp for firm white fish fillet or sliced chicken breast, seared the same way. Leftovers keep three days refrigerated; reheat the shrimp gently and dollop fresh hummus on cold rice the next day. Serve with a bitter green salad or steamed greens on the side to balance the richness.