Frozen butterfly shrimp need nothing but heat to become dinner. Panko gives them crunch and they pair perfectly with quick rice, soy, and ginger for a one-pan meal that feels like takeout but comes together in twenty minutes.

Serves 2. 25 minutes, 15 at the stove.

About 640 calories a serving, 21 g protein, 100 g carbohydrate, 16 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Start rice if you haven't already; you need one cup cooked by the time you plate. Heat two tablespoons oil in a large skillet over medium-high until it shimmers.
2. Spread the frozen shrimp in a single layer in the hot oil and leave them undisturbed for two minutes until the bottom browns, then shake the pan and cook one more minute until they are no longer icy. Mince two garlic cloves and stir them in with one tablespoon grated fresh ginger, cooking until fragrant, about thirty seconds.3 min
3. Pour in three tablespoons soy sauce and stir to coat the shrimp, then pull the pan off heat. Taste and add salt and pepper as needed.1 min
4. Divide the cooked rice between two bowls and top with the shrimp and pan sauce.

Note Swap the ginger for lime juice and cilantro if you prefer. Leftovers keep three days refrigerated and reheat gently in a skillet. Serve with a cucumber salad or steamed greens on the side to stretch the meal.