Pan-Seared Gulf Shrimp with Cilantro-Lime Rice

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

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 Mexican-inspired 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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Instructions

1. 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.
2. 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.
3. 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.
4. Step 4: Remove the skillet from heat and stir in 1 tbsp unsalted butter until melted, coating the shrimp.
5. 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.
6. Step 6: Serve the pan-seared shrimp atop a bed of cilantro-lime rice, garnished with extra lime wedges if desired.