Coconut oil fries shrimp until their edges curl and crisp while jasmine rice cooks alongside, absorbing garlic and a whisper of heat. Tonight's dinner leans on that one good bottle to make something bright and quick from the pantry.

Serves 2. 25 minutes, 12 at the stove.

About 780 calories a serving, 46 g protein, 125 g carbohydrate, 9 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon of the coconut oil in a small pot over medium heat and add 1 minced garlic clove with 3/4 cup rice and 1/2 teaspoon salt. Toast the rice until it smells nutty, about 2 minutes, then pour in 1 and 1/2 cups water, raise the heat to high, and bring to a boil. Once the water boils, cover the pot, reduce the heat to low, and set a timer for 15 minutes without lifting the lid.15 min
2. While the rice cooks, slice the remaining 2 garlic cloves thin. Set the shrimp on a plate, pat dry with a paper towel, and season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
3. Set a large skillet over high heat and add the remaining 2 tablespoons of coconut oil. When the oil shimmers, add the sliced garlic and let it sizzle for 20 seconds, then add the shrimp in a single layer. Let them cook undisturbed for 2 minutes until the underside turns pink.2 min
4. Flip the shrimp and cook until the flesh is opaque throughout, about 1 minute more. Transfer to a plate while the rice finishes.1 min
5. Check the rice by tilting the lid and watching the steam; when no liquid remains and the grains are tender, fluff with a fork. Divide the rice between two bowls and top each with the shrimp and its garlic.

Note Swap shrimp for white fish fillet cut into bite-sized pieces, cooking it the same way. Leftovers keep in a covered container for two days; reheat gently. Serve with lime wedges and a hot sauce, or toss in fresh herbs and rice vinegar to stretch it into a cold salad the next day.