Sautéed Shrimp with Garlic and Chili in Tomato Sauce
Succulent shrimp cooked quickly with garlic, fresh chili, and a vibrant tomato sauce for a flavorful seafood dish. This mediterranean-inspired seafood ready in about 22 minutes blends peeled and deveined large shrimp, olive oil, thinly sliced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 210 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 large shrimp
- 3 tbsp olive oil
- 5 thinly sliced garlic cloves
- 1 small, thinly sliced red chili
- 1 cup canned crushed tomatoes
- 2 tbsp chopped fresh parsley
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh lemon juice
Instructions
- Step 1: Heat 3 tbsp olive oil in a large skillet over medium heat until shimmering. Add 5 thinly sliced garlic cloves and 1 small thinly sliced red chili, sautéing for 1-2 minutes until fragrant but not browned.
- Step 2: Add 1 lb peeled and deveined large shrimp to the skillet, cooking for 2-3 minutes per side until pink and just cooked through.
- Step 3: Stir in 1 cup canned crushed tomatoes, 1 tsp salt, and 1/2 tsp black pepper. Simmer the mixture for 4-5 minutes until the sauce thickens and coats the shrimp.
- Step 4: Remove from heat, stir in 2 tbsp fresh chopped parsley and 1 tbsp fresh lemon juice. Serve immediately.
Frequently asked questions
How long does Sautéed Shrimp with Garlic and Chili in Tomato Sauce take to make?
Total time is about 22 minutes (10 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Sautéed Shrimp with Garlic and Chili in Tomato Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Sautéed Shrimp with Garlic and Chili in Tomato Sauce?
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 Shrimp with Garlic and Chili in Tomato Sauce 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 Shrimp with Garlic and Chili in Tomato Sauce?
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.
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Equipment for this recipe
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