Begin by preparing the star of the dish – the shrimp. If using frozen shrimp, allow them to thaw in cold water for approximately 10 minutes before peeling and deveining. For fresh shrimp, simply peel and devein as usual.

In a large pan over medium-high heat, add a drizzle of oil and bring it to temperature. Once hot, carefully add the shrimp to the pan and cook for approximately 2 minutes on each side until they turn a delicious shade of pink and are cooked through. Once ready, remove the shrimp from the pan and set them aside.

Next, it’s time to prepare the vibrant vegetables that will bring this dish to life. Thinly slice jalapeño peppers into small rounds, removing the seeds and ribs if you prefer a milder flavor. For the tomatoes, cut them into tiny cubes.

Moving on to the rice – bring 3 cups of water to a boil in a medium-sized saucepan. Once boiling, add in the jasmine rice and reduce the heat to low. Cover the pan and allow it to simmer for approximately 18 minutes, or until all the water has been absorbed.

Now it’s time to assemble our mouth-watering bowl. In a large serving dish, begin by adding a generous layer of cooked rice at the bottom. Next, arrange the succulent shrimp, spicy jalapeño peppers, juicy tomatoes, crunchy corn kernels, and peppery baby arugula on top of the rice. For a finishing touch, drizzle sweet chili sauce over the entire dish and squeeze fresh lime juice on top for a tangy kick. Finally, sprinkle tortilla strips on top for an irresistible crunch factor. For optimal enjoyment, serve immediately while still warm.