One bottle of chili lime hot sauce becomes a bright, spiced coating for shrimp that cooks fast enough for a weeknight. The rice soaks up the heat and vinegar, making a meal that feels like takeout but takes thirty minutes.

Serves 2. 30 minutes, 15 at the stove.

About 820 calories a serving, 40 g protein, 127 g carbohydrate, 17 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Mince 3 cloves garlic. Heat 1 tablespoon oil in a skillet over medium-high heat and add the garlic, stirring until fragrant, about 30 seconds, then add 3/4 cup rice, stirring to coat, until the grains turn opaque at the edges, about 2 minutes.
2. Pour in 1 1/2 cups water or stock, 1/2 teaspoon salt, and 1/4 teaspoon pepper; bring to a boil, then lower the heat, cover, and simmer until the liquid is absorbed, about 15 minutes.15 min
3. While the rice cooks, toss 10 ounces peeled shrimp with 1/2 cup chili lime sauce in a bowl to coat. Heat 1 tablespoon oil in another skillet over medium-high heat, add the shrimp with all the sauce, and cook, stirring often, until the shrimp turn opaque, about 4 minutes.
4. Fluff the rice with a fork. Divide the rice between two bowls and top with the chili lime shrimp and any pan sauce.

Note Swap the shrimp for chicken thighs cut into bite-sized pieces, adding one minute to the cooking time. Leftovers keep refrigerated for three days; reheat gently with a splash of water. Serve with lime wedges, fresh cilantro, and sliced jalapeño if you want more heat.