Cook the rice. Start your rice so it’s ready when the shrimp are done. Leftover rice works great, too.

Pat the shrimp dry. Moisture is the enemy of a good sear. Pat dry with paper towels and season with a pinch of salt and pepper.

Stir together the sauce. In a small bowl, mix soy sauce, chili paste, rice vinegar or lime juice, honey, and sesame oil. Taste and adjust the heat or sweetness to your liking.

Prep aromatics and veggies. Mince the garlic, grate the ginger, and slice your vegetables. Keep everything close to the stove; this recipe moves fast.

Sear the shrimp. Heat a large skillet over medium-high. Add neutral oil, then the shrimp in a single layer. Cook 1–2 minutes per side, just until pink and curled. Transfer to a plate.

Cook the vegetables. In the same skillet, add a splash more oil if needed. Toss in your veggies and stir-fry 2–3 minutes until crisp-tender. Season lightly with salt.

Bloom the garlic and ginger. Push the veggies to the side. Add garlic and ginger to the center with a small drizzle of oil. Cook 20–30 seconds until fragrant, not browned.

Add the sauce and shrimp. Pour in the sauce. Let it bubble for 30–60 seconds to thicken slightly. Return the shrimp and any juices to the pan. Toss to coat until glossy.

Assemble the bowls. Spoon rice into bowls. Top with the spicy garlic shrimp and vegetables. Finish with green onions, herbs, sesame seeds or peanuts, and a squeeze of lime.

Serve right away. Shrimp taste best hot and just-cooked. Adjust seasoning with extra soy sauce, chili, or lime at the table.