Cocktail sauce is your whole pan tonight: shrimp goes into the sharp, tangy glaze and comes out tender and bright. This is a quick dinner that tastes like you spent more time than you did.

Serves 2. 20 minutes, 15 at the stove.

About 740 calories a serving, 76 g protein, 75 g carbohydrate, 15 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Start rice: bring 2 cups water to a boil, add 1 cup rice and a pinch of salt, cover, reduce heat to low, and cook 18 minutes until water is absorbed.
2. While rice cooks, melt 2 tablespoons butter in a large skillet over medium heat, add 2 minced garlic cloves, and cook 1 minute until fragrant.
3. Add 1 pound shrimp, season with salt and pepper, and cook 2 minutes until they begin to turn pink, stirring often.2 min
4. Pour in 1 cup cocktail sauce, stir to coat the shrimp, and simmer 3 minutes until shrimp are cooked through and the sauce is hot.3 min

Note Swap shrimp for firm white fish fillets cut into chunks, cooking 4 minutes instead of 5. Leftovers keep refrigerated up to two days; reheat gently with a splash of water. Serve over the rice with a green salad or steamed broccoli on the side.