A quick pan of large shrimp gets the habanero treatment: bright, spicy, and built on what the shelf holds. Pair with rice or bread to cut the heat and soak up the sauce.

Serves 2. 25 minutes, 20 at the stove.

About 410 calories a serving, 47 g protein, 18 g carbohydrate, 17 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Mince 2 garlic cloves and dice 1/2 medium onion, add both to the hot oil, and stir until fragrant, about 1 minute.
2. Add 1 pound shrimp to the pan and season with salt and pepper. Cook, stirring often, until the shrimp turn opaque on the outside, about 2 minutes per side.4 min
3. Pour 1/2 cup Trader Joe's habanero hot sauce over the shrimp and stir to coat. Simmer for 2 minutes until the sauce warms through and coats each piece.2 min

Note Swap shrimp for firm white fish fillets or chicken breast cut into bite-sized pieces; adjust the cooking time as needed. Leftovers keep in the fridge for two days and are good cold over salad. Serve over rice, with warm tortillas, or over pasta.