Quick Sautéed Shrimp with Chili Lime Butter
A fast and flavorful shrimp dish sautéed in a spicy lime butter sauce perfect for a quick dinner or appetizer. This mexican-inspired seafood ready in about 10 minutes pairs large shrimp, peeled and deveined, unsalted butter, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 large shrimp, peeled and deveined
- 4 tbsp unsalted butter
- 3 cloves minced garlic cloves
- 1/2 tsp red chili flakes
- 2 tbsp lime juice
- 1 tsp lime zest
- 2 tbsp chopped fresh cilantro
- 3/4 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat a large skillet over medium-high heat and melt 2 tbsp unsalted butter until foaming. Add 1 lb peeled and deveined large shrimp seasoned with 3/4 tsp salt and 1/2 tsp black pepper. Sauté shrimp for 2 minutes on one side until pink at edges.
- Step 2: Flip shrimp and add 3 minced garlic cloves and 1/2 tsp red chili flakes to the skillet. Cook for another 2 minutes until shrimp are opaque and garlic is fragrant but not browned.
- Step 3: Remove skillet from heat and stir in 2 tbsp lime juice, 1 tsp lime zest, remaining 2 tbsp unsalted butter, and 2 tbsp chopped fresh cilantro. Toss shrimp in the chili lime butter until well coated and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Quick Sautéed Shrimp with Chili Lime Butter take to make?
Total time is about 10 minutes (5 min prep + 5 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 Butter?
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 unsalted butter from drying out.
Can I substitute ingredients in Quick Sautéed Shrimp with Chili Lime Butter?
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 Butter 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 goes well with Quick Sautéed Shrimp with Chili Lime Butter?
Mexican 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.
