Pan-Seared Gulf Shrimp with Cilantro-Lime Rice
Succulent Gulf shrimp pan-seared with garlic and a hint of chili, served atop fluffy cilantro-lime infused rice for a fresh, vibrant meal. This seafood recipe, ready in about 35 minutes, pairs raw Gulf shrimp, peeled and deveined, olive oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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.
Ingredients
- 1 lb raw Gulf shrimp, peeled and deveined
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 1/2 tsp red chili flakes
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup long grain white rice
- 2 cups water
- 1/4 cup fresh cilantro, chopped
- 2 tbsp lime juice
- 1 tsp lime zest
- 1 tbsp unsalted butter
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1 cup long grain white rice under cold water until clear, then combine with 2 cups water in a medium saucepan. Bring to a boil over high heat, reduce to low, cover, and simmer for 18 minutes until rice is tender and water is absorbed.
- Step 2: While the rice cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 4 minced garlic cloves and 1/2 tsp red chili flakes, sautéing for 30 seconds until fragrant but not browned.
- Step 3: Add 1 lb peeled and deveined Gulf shrimp along with 1 tsp salt and 1/2 tsp black pepper to the skillet. Cook for 2-3 minutes per side until shrimp are pink and opaque with lightly seared edges.
- Step 4: Remove the skillet from heat and stir in 1 tbsp unsalted butter until melted, coating the shrimp.
- Step 5: When the rice is done, fluff it with a fork and fold in 1/4 cup chopped fresh cilantro, 2 tbsp lime juice, and 1 tsp lime zest for a bright, herbal flavor.
- Step 6: Serve the pan-seared shrimp atop a bed of cilantro-lime rice, garnished with extra lime wedges if desired.
Frequently asked questions
How long does Pan-Seared Gulf Shrimp with Cilantro-Lime Rice take to make?
Total time is about 35 minutes (10 min prep + 25 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 Pan-Seared Gulf Shrimp with Cilantro-Lime Rice?
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 Pan-Seared Gulf Shrimp with Cilantro-Lime Rice?
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 Pan-Seared Gulf Shrimp with Cilantro-Lime Rice for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 should I serve with Pan-Seared Gulf Shrimp with Cilantro-Lime Rice?
Serve it with a simple grain (rice, quinoa, or crusty bread), a quick green salad, and a steamed or roasted vegetable. Tap "Plan a meal with the AI" above for dish-specific pairings based on what you have on hand.
