Tonight, your dinner will have all the flavors: that distinctive garlic taste, the sweet, slight spice of chili sauce, and a salty punch of soy. (That's just the beginning: We're also giving you cilantro, lime, and honey to tantalize your taste buds.) This Asian-inspired meal checks off all the deliciousness boxes, bringing a calorie-conscious flavor bonanza to your weeknight.
Bring a small pot with rice and 1½ cups water to a boil over high heat. Cover, reduce heat to low, and cook until rice is tender, 18-20 minutes. While rice cooks, prepare ingredients.
Prepare the Ingredients
Peel carrot, trim, and cut into sticks, 3" long and ¼" thick. Remove any discolored outer leaves from bok choy. Trim ends and remove leaves. Cut stems into ¼" slices and coarsely chop leaves. Stem cilantro, mince stems, and coarsely chop leaves. Mince garlic. Zest and halve lime. Quarter one half and juice remaining half. Pat shrimp dry, and season both sides with a pinch of pepper.
Sear the Shrimp
Heat 1 tsp. olive oil in a large non-stick pan over medium-high heat. Add shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes. Flip, and cook 30 seconds. Transfer to a plate. Shrimp will finish cooking in a later step. Reserve pan; no need to wipe clean.
Cook the Vegetables
Return pan used to sear shrimp to medium-high heat. Add 1 tsp. olive oil, carrot, and bok choy stems to hot pan. Stir often until vegetables just begin to soften, 6-8 minutes. Add bok choy leaves, cilantro stems, and half the garlic (reserve remaining for sauce). Stir constantly until leaves just begin to wilt, 30-60 seconds. Remove to a plate and season with ¼ tsp. salt and a pinch of pepper. Reserve pan; no need to wipe clean.
Make the Sauce
Return pan used to cook vegetables to medium-high heat. Add sweet chili sauce, soy sauce, honey, remaining garlic, and 2 tsp. lime juice to pan. Bring to a simmer and cook until reduced to a honey-like consistency, 2-4 minutes. Return shrimp and any accumulated juices to pan. Stir constantly until shrimp are coated in glaze and reach a minimum internal temperature of 145 degrees, 30-60 seconds. Remove from burner.
Finish the Dish
Place a bed of rice on a plate and top with vegetables and glazed shrimp. Spoon any remaining glaze on top of shrimp. Garnish with cilantro leaves, 1 tsp. lime zest, and serve with lime wedge on side.