Lime and Chili Shrimp

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Quick-cooked shrimp sautéed in a bright lime-chili sauce with fresh cilantro, ideal for a light yet vibrant dinner. This Latin American-inspired seafood recipe, ready in about 25 minutes, pairs shrimp, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 2 Latin American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a skillet over medium-high heat. Add 1 lb peeled and deveined shrimp and cook for 2-3 minutes per side until pink and opaque, then remove and set aside.
  2. Step 2: Add 3 minced garlic cloves and 1 thinly sliced jalapeño (seeds removed) to the skillet. Sauté for 1 minute until fragrant.
  3. Step 3: Stir in 2 tbsp fresh lime juice, 1 tbsp honey, and 1/4 cup chopped cilantro. Return shrimp to skillet and toss to coat. Cook for 1 minute until heated through.
  4. Step 4: Season with salt and pepper to taste, then serve immediately.

Frequently asked questions

How long does Lime and Chili Shrimp take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lime and Chili Shrimp?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Lime and Chili Shrimp?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lime and Chili Shrimp for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Lime and Chili Shrimp?

Latin American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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