Bring a small pot with rice, 11/2 cups water, and a pinch of salt to a boil over high heat. Cover, reduce heat to low, and cook until rice is tender, 18-20 minutes.

Remove from burner.

While rice cooks, prepare ingredients.

Remove any discolored outer leaves from bok choy. Trim ends and remove leaves. Cut stems into 1/4" slices and coarsely chop leaves.

Mince cilantro, leaves and stems.

Mince garlic.

Zest and halve lime. Quarter one half and juice remaining half.

Pat shrimp dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.

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 until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes.

Transfer shrimp to a plate.

Reserve pan; no need to wipe clean.

Return pan used to cook shrimp to medium-high heat. Add 1 tsp. olive oil and bok choy stems to hot pan. Stir often until stems just begin to soften, 6-8 minutes.

Add bok choy leaves, matchstick carrots, half the cilantro (reserve remaining for garnish), 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 1/4 tsp. salt and a pinch of pepper.

Reserve pan; no need to wipe clean.

Return pan used to cook vegetables to medium-high heat.

Add sweet chili sauce, honey, tamari soy sauce, remaining garlic, and 2 tsp. lime juice. Bring to a simmer and stir occasionally 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.

Remove from burner.

Plate dish as pictured on front of card, garnishing with remaining cilantro and 1 tsp. lime zest. Squeeze lime wedges over meal to taste. Bon appétit!