Sautéed Garlic and Chili Shrimp with Lemon Butter
Juicy shrimp sautéed with fresh garlic and red chili flakes, finished with a bright lemon butter sauce for a vibrant and quick seafood dish. This mediterranean-inspired seafood ready in about 13 minutes pairs peeled and deveined large shrimp, unsalted butter, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 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.
Ingredients
- 1 lb, peeled and deveined large shrimp
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 5 cloves, thinly sliced garlic cloves
- 1/2 tsp red chili flakes
- 2 tbsp lemon juice
- 2 tbsp chopped fresh parsley
- 1 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 1 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium-high heat until butter is melted and foaming.
- Step 2: Add 5 thinly sliced garlic cloves and 1/2 tsp red chili flakes to the skillet, sauté for 1-2 minutes until garlic is golden and fragrant but not burnt.
- Step 3: Add 1 lb peeled and deveined large shrimp, seasoned with 1 tsp salt and 1/4 tsp black pepper. Cook for 2 minutes per side until shrimp turn pink and opaque.
- Step 4: Reduce heat to medium-low and stir in 2 tbsp lemon juice and remaining 1 tbsp unsalted butter, swirling the pan until the sauce thickens slightly and coats the shrimp.
- Step 5: Remove from heat and sprinkle with 2 tbsp chopped fresh parsley before serving immediately.
Frequently asked questions
How long does Sautéed Garlic and Chili Shrimp with Lemon Butter take to make?
Total time is about 13 minutes (5 min prep + 8 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 Sautéed Garlic and Chili Shrimp with Lemon 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 Sautéed Garlic and Chili Shrimp with Lemon 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 Sautéed Garlic and Chili Shrimp with Lemon 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 Sautéed Garlic and Chili Shrimp with Lemon Butter?
Mediterranean 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.
