Sautéed Shrimp with Lemon and Chili Flakes over Garlic Rice
Bright and spicy sautéed shrimp infused with lemon zest and chili flakes served atop fragrant garlic-infused rice for a quick flavorful meal. This mediterranean-inspired seafood ready in about 30 minutes pairs large shrimp, peeled and deveined, uncooked jasmine rice, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.
Ingredients
- 12 pieces large shrimp, peeled and deveined
- 1 cup uncooked jasmine rice
- 2 cups water
- 3 tbsp olive oil
- 4 cloves garlic cloves, minced
- 1/2 tsp red chili flakes
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear. In a medium saucepan, combine rinsed rice and 2 cups water. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender. Remove from heat and let stand covered for 5 minutes.
- Step 2: While rice cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and 1/2 tsp red chili flakes, sauté for 1 minute until fragrant but not browned.
- Step 3: Add 12 large shrimp, 1 tsp salt, and 1/4 tsp black pepper to the skillet. Cook for 2 minutes on one side until pink edges appear, then flip and cook 1-2 minutes more until shrimp are opaque.
- Step 4: Stir in 1 tsp lemon zest and 1 tbsp lemon juice, tossing to coat shrimp evenly. Remove skillet from heat.
- Step 5: In a small pan, heat remaining 1 tbsp olive oil over medium heat. Add cooked rice and sauté for 2 minutes, stirring frequently, to infuse with garlic flavor.
- Step 6: Plate garlic rice and top with lemon chili shrimp. Garnish with 2 tbsp chopped fresh parsley. Serve immediately.
Frequently asked questions
How long does Sautéed Shrimp with Lemon and Chili Flakes over Garlic 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 Shrimp with Lemon and Chili Flakes over Garlic 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 uncooked jasmine rice from drying out.
Can I substitute ingredients in Sautéed Shrimp with Lemon and Chili Flakes over Garlic 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 Shrimp with Lemon and Chili Flakes over Garlic Rice 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 Sautéed Shrimp with Lemon and Chili Flakes over Garlic Rice?
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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