Chili Garlic Shrimp Skillet

This is a fast, light dinner built around shrimp, which cooks in just a few minutes and packs in lean protein without any heavy sauce. Garlic and chili flakes in the pan give it real flavor, a squeeze of lemon brightens everything up, and a small scoop of microwave rice underneath keeps the portion satisfying but not heavy. It all comes together in one skillet in about fifteen minutes, so it's an easy weeknight option that doesn't sit too heavy afterward.

Ingredients

• 12 ozlarge shrimp, peeled and deveined, tails off, thawed if frozen
• 3 clovesgarlic, sliced thin
• 0.5 tspred chili flakes
• 1 tbspolive oil
• 1 wholelemon, juiced
• 1 pouchMicrowave gluten-free rice pouch, check label for certified gluten-free
• 0.25 tspsalt

Method

1. Heat the rice pouch in the microwave according to the package directions. 2:00
2. Warm the olive oil in the skillet over medium-high heat, then add the garlic and chili flakes and stir for 30 seconds until fragrant.
3. Add the shrimp and salt in a single layer and sear for 2 minutes per side, turning with tongs, until pink and just cooked through. 4:00
4. Turn off the heat and squeeze the lemon juice over the shrimp, stirring to coat.
5. Spoon a small bed of rice onto each plate and top with the shrimp and pan juices.