Quick Sautéed Garlic and Chili Shrimp with Lemon Zest

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant, fast-cooked shrimp dish featuring fragrant garlic, spicy chili, and bright lemon zest for a perfect weeknight meal. This Mediterranean-inspired seafood recipe, ready in about 11 minutes, pairs large shrimp, peeled and deveined, extra virgin olive oil, garlic cloves, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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: 5 min Cook: 6 min Serves 2 Mediterranean cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering but not smoking, about 1-2 minutes.
  2. Step 2: Add 4 thinly sliced garlic cloves and 1 small finely chopped fresh red chili to the skillet, sauté for 1 minute until fragrant and garlic edges are just golden — be careful not to burn.
  3. Step 3: Add 12 oz large peeled and deveined shrimp to the skillet in a single layer and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 2 minutes without stirring to develop a light sear.
  4. Step 4: Flip the shrimp and cook for an additional 1-2 minutes until pink and opaque throughout, the shrimp should curl slightly and feel firm to the touch.
  5. Step 5: Remove the skillet from heat and immediately stir in 1 tsp fresh lemon zest, 1 tbsp fresh lemon juice, and 2 tbsp chopped fresh parsley, tossing to combine and coat the shrimp while still hot.
  6. Step 6: Transfer to a serving plate and serve warm with crusty bread or steamed rice.

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