Quick Sautéed Shrimp with Chili-Lime and Cilantro

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

Bright, zesty shrimp cooked in minutes with fresh chili, lime, and cilantro—no canned sauces or pre-mixed seasonings used. This mexican ready in about 16 minutes pairs large shrimp, fresh jalapeño, lime for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

★ 4.3 (11 ratings) Prep: 10 min Cook: 6 min Serves 2 Mexican cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Peel and devein 12 oz large shrimp (16-20 count), then pat completely dry with paper towels.
  2. Step 2: Finely mince 1 fresh jalapeño (seeds removed for mild heat) and 2 garlic cloves. Cut 1 lime into wedges and zest 1 tsp of the peel.
  3. Step 3: Heat 2 tbsp avocado oil in a large skillet over medium-high heat until shimmering (about 1 minute).
  4. Step 4: Add minced jalapeño and garlic, sautéing for 30 seconds until fragrant but not browned.
  5. Step 5: Add shrimp, 1/4 tsp salt, and 1/4 tsp red pepper flakes. Cook for 2-3 minutes per side until shrimp turn pink and opaque.
  6. Step 6: Stir in 3 tbsp fresh cilantro and 1 tsp lime zest, then squeeze 1 tbsp lime juice over the top. Cook for 10 seconds more until herbs wilt slightly.
  7. Step 7: Immediately transfer to a plate and serve with extra lime wedges.

Frequently asked questions

How long does Quick Sautéed Shrimp with Chili-Lime and Cilantro take to make?

Total time is about 16 minutes (10 min prep + 6 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 Quick Sautéed Shrimp with Chili-Lime and Cilantro?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large shrimp from drying out.

Can I substitute ingredients in Quick Sautéed Shrimp with Chili-Lime and Cilantro?

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 Quick Sautéed Shrimp with Chili-Lime and Cilantro 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 Quick Sautéed Shrimp with Chili-Lime and Cilantro?

Mexican mexican 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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