Quick shrimp gets a glossy coat of Kikkoman sweet chili, the bottle doing most of the work while you tend the heat. The sauce caramelizes on high and coats each bite with sweet, garlicky, spiced depth. Serve over rice to catch every drop.

Serves 2. 20 minutes, 12 at the stove.

About 800 calories a serving, 60 g protein, 109 g carbohydrate, 13 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 high heat until it shimmers. Add 1 pound shrimp, season with salt and pepper, and cook for 2 minutes without stirring.2 min
2. Stir the shrimp and cook for 1 minute more until it turns opaque on the edges. Push to the sides of the pan.1 min
3. Add 2 minced garlic cloves to the center and cook for 30 seconds, stirring, until fragrant.
4. Pour 3/4 cup sweet chili sauce over the shrimp and toss to coat evenly. Let it cook undisturbed for 2 minutes so the sauce caramelizes slightly on the bottom.2 min
5. Toss once more and cook for 1 minute. The sauce should be bubbling and glossy, clinging to each shrimp; taste and adjust salt if needed.1 min

Note Swap chicken thighs, cut into bite-sized pieces and cooked 5 minutes before adding sauce. Leftovers keep three days in the fridge and reheat gently in a pan. Serve over steamed rice or rice noodles with lime wedge and fresh cilantro on the side.