Cook your base: Make your rice or cauliflower rice according to package directions. Fluff and set aside. For lower calories, choose cauliflower rice or a half-and-half mix with regular rice.

Prep the shrimp: Pat shrimp dry with paper towels. Season lightly with salt and pepper. Dry shrimp sear better and won’t steam.

Make the sauce: In a small bowl, whisk sweet chili sauce, soy sauce, lime juice, garlic, ginger, and sesame oil. Taste and adjust salt or lime to your preference.

Cook the vegetables: Heat a large nonstick skillet over medium-high. Add 1–2 teaspoons oil. Stir-fry broccoli, bell pepper, carrots, and snap peas for 3–4 minutes until crisp-tender. Season with a pinch of salt. Remove to a plate.

Sear the shrimp: Add remaining oil to the skillet. When hot, add shrimp in a single layer. Cook 1–2 minutes per side until just opaque and curled.

Glaze with sauce: Reduce heat to medium. Pour in the sauce and toss to coat for 30–60 seconds, just until glossy and heated through. Do not overcook or the shrimp will turn rubbery.

Assemble bowls: Divide the rice or base among 4 meal prep containers. Top with sautéed vegetables and sweet chili shrimp. Spoon any extra sauce from the pan over the bowls.

Finish and garnish: Sprinkle with green onions, cilantro, and sesame seeds. Add a lime wedge if you like a fresh squeeze before eating.

Cool before sealing: Let bowls cool 10–15 minutes, then seal and refrigerate.