Bring a small pot with rice, 1½ cup water, and a pinch of salt to a boil over high heat. Reduce to a simmer, cover, and cook until tender, 18-20 minutes.
Remove from burner and stir in 1 tsp. lime zest. Set aside.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Zest lime and halve. Quarter one half and juice remaining half.
Peel husk off corn, rinse, and carefully remove kernels from cob.
Core tomato and cut into ¼" dice.
Stem jalapeño, halve, seed, remove ribs, and mince. Be sure to wash hands, utensils, and cutting board after working with jalapeño.
Pat shrimp dry.
Make the Salsa
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add corn to hot pan and cook undisturbed until lightly charred, 2-3 minutes.
Transfer corn to a mixing bowl. Add tomato, 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper and stir to combine. Set aside.
Wipe pan clean and reserve.
Cook the Shrimp
Return pan used for corn to medium-high heat and add 1 tsp. olive oil. Add shrimp and 1 Tbsp. jalapeño (reserve remaining for garnish) to hot pan. Cook undisturbed until lightly browned, 1-2 minutes.
Add sweet chili sauce, bring to a simmer, and stir occasionally until shrimp reach a minimum internal temperature of 145 degrees, 1-2 minutes.
Remove from burner.
Finish the Dish
In another mixing bowl, combine arugula with 1 tsp. lime juice, 1 tsp. olive oil, and a pinch of salt.
Plate dish as pictured on front of card, topping rice with salsa and shrimp. Garnish with tortilla strips, remaining jalapeño (to taste), and arugula. Squeeze lime wedges over dish to taste. Bon appétit!