Bring a small pot with rice, 1 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.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Core tomato and cut into ¼" dice.
Peel husk off corn, rinse, and carefully remove kernels from cob.
Halve lime. Quarter one half and juice remaining half.
Stem jalapeño, halve, seed, remove ribs, and mince. Be sure to wash hands, utensils, and cutting board after working with jalapeño.
Pat shrimp dry and season with a pinch of salt.
Make the Salsa
Combine tomato, corn, 2 tsp. olive oil, 2 tsp. lime juice, ¼ tsp. salt, and a pinch of pepper in a mixing bowl.
Cook the Shrimp
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add shrimp and 1 Tbsp. jalapeño (reserve remaining for garnish) to hot pan and 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
Plate dish as pictured on front of card, placing rice on a plate or in a bowl and topping with salsa and shrimp. Garnish with tortilla strips, remaining jalapeño (to taste), and arugula. Squeeze lime wedges over plate to taste. Bon appétit.