Cook the rice. Rinse 1 cup brown rice. Add to a saucepan with 2 cups water or broth and a pinch of salt. Bring to a boil, cover, reduce heat, and simmer until tender, about 35–45 minutes (or follow package directions). Fluff and keep warm.

Prep the shrimp. Pat dry with paper towels. Season with 1/2 teaspoon salt, several grinds of pepper, and the cumin if using. Dry shrimp sear better and won’t steam.

Mince and zest. Finely mince the garlic. Zest one lime and juice two. Keep zest and juice separate for now.

Make a quick sauce base. In a small bowl, combine lime juice, 1–2 teaspoons honey, a pinch of red pepper flakes, and 1 tablespoon olive oil. Taste and adjust for sweetness and heat.

Sear the shrimp. Heat a large skillet over medium-high. Add 1 tablespoon olive oil. Arrange shrimp in a single layer and cook 1–2 minutes per side until just pink and opaque. Remove to a plate. Do this in batches if needed.

Sauté the garlic. Reduce heat to medium. Add 1 tablespoon butter (or a little more oil). Add the garlic and cook 30–45 seconds until fragrant. Don’t let it brown.

Deglaze and finish the sauce. Pour in the lime-honey mixture. Scrape up any browned bits. Simmer 30–60 seconds to slightly thicken. Stir in lime zest and a handful of chopped cilantro.

Return the shrimp. Add shrimp back to the pan and toss to coat for 30–60 seconds. Taste and adjust salt, pepper, lime, and honey so it’s bright but balanced.

Serve. Spoon over warm brown rice. Top with more cilantro and sliced green onions. Add extra lime wedges for squeezing.