A quick dinner where green dragon hot sauce becomes the backbone of a bright, spiced broth for shrimp over rice. The jalapeño and tomatillo base gives you a sauce that is tangy and clean, while the cilantro and garlic make it feel complete in under twenty minutes.

Serves 2. 25 minutes, 15 at the stove.

About 880 calories a serving, 42 g protein, 138 g carbohydrate, 17 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

Cook mode

1. Start rice in 1.5 cups water with a pinch of salt; bring to a simmer, cover, and let it cook while you make the sauce.
2. Mince 2 cloves of garlic. Heat 2 tablespoons oil in a wide pan over medium-high heat, add the garlic, and cook until it smells sweet, about one minute.
3. Pour in 1/2 cup green dragon sauce and 1/2 cup water, then bring to a gentle simmer. Taste and add 1/4 teaspoon salt if it needs it.
4. Add 3/4 pound shrimp to the sauce and cook, stirring occasionally, until the shrimp turn opaque and curl, about four to five minutes; while they cook, squeeze the lime juice into a small bowl.5 min
5. Stir the juice of 1 lime into the pan with the shrimp, taste again, and adjust salt if needed.
6. Divide the rice between two bowls and spoon the shrimp and sauce over the top.

Note Swap the shrimp for white fish fillets or chicken breast cut into bite-sized pieces, cooking the chicken a minute longer until cooked through. Leftovers keep in the fridge for two days. Serve with lime wedges, fresh cilantro if you have it, and a cold beer or sparkling water.