Sautéed Garlic Shrimp with Chili-Lime Rice
Succulent shrimp sautéed in garlic and chili, served on fragrant lime-infused rice for a zesty flavor punch. This latin american-inspired seafood ready in about 30 minutes pairs peeled and deveined medium shrimp, salt, black pepper 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, peeled and deveined medium shrimp
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp olive oil
- 5 cloves, minced garlic cloves
- 1/2 tsp red chili flakes
- 1 cup long grain white rice
- 2 cups water
- 2 tbsp lime juice
- 1/4 cup chopped fresh cilantro
Instructions
- Step 1: Rinse 1 cup long grain white rice under cold water until water runs clear. Combine rinsed rice with 2 cups water in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender.
- Step 2: While the rice cooks, season 1 lb peeled and deveined medium shrimp with 1 tsp salt and 1/2 tsp black pepper.
- Step 3: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add 5 minced garlic cloves and 1/2 tsp red chili flakes, sauté for 30 seconds until fragrant.
- Step 4: Add seasoned shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque, stirring occasionally.
- Step 5: Fluff the cooked rice with a fork and stir in 2 tbsp lime juice and 1/4 cup chopped fresh cilantro.
- Step 6: Serve the garlic chili shrimp over the chili-lime rice immediately.
Frequently asked questions
How long does Sautéed Garlic Shrimp with Chili-Lime Rice take to make?
Total time is about 30 minutes (10 min prep + 20 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 Shrimp with Chili-Lime Rice?
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 salt from drying out.
Can I substitute ingredients in Sautéed Garlic Shrimp with Chili-Lime Rice?
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 Shrimp with Chili-Lime Rice 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 Shrimp with Chili-Lime Rice?
Latin American 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.
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