Sautéed Chili-Lime Shrimp with Lime-Cilantro Rice
Juicy shrimp seared in a zesty chili-lime glaze, served over fragrant rice infused with fresh cilantro and lime for a bright, vibrant dish. This asian-inspired seafood ready in about 35 minutes pairs peeled and deveined shrimp, zested and juiced lime, teaspoon chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 shrimp
- 2, zested and juiced lime
- 1 teaspoon chili powder
- 2 cloves, minced garlic
- 2 tbsp coconut oil
- 1 cup, cooked long-grain rice
- 1/4 cup, finely chopped cilantro
- 1 teaspoon lime zest
- 1/2 teaspoon salt
Instructions
- Step 1: Pat shrimp dry with paper towels. In a small bowl, mix 1 lb shrimp, 2 minced garlic cloves, 1 teaspoon chili powder, 2 tbsp lime juice, and 1/2 teaspoon salt. Let marinate 10 minutes while preparing rice.
- Step 2: Heat 2 tbsp coconut oil in a large skillet over medium-high heat until shimmering. Add shrimp in a single layer and cook 2 minutes per side until pink and opaque. Remove shrimp and set aside.
- Step 3: Add 1 cup cooked rice to the skillet with 1/4 cup chopped cilantro, 1 teaspoon lime zest, and remaining 1 tsp lime juice. Toss gently until rice is evenly coated and heated through, about 2 minutes.
- Step 4: Return shrimp to skillet and toss to coat with rice mixture. Cook 1 more minute until shrimp are heated through and flavors meld. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Chili-Lime Shrimp with Lime-Cilantro Rice take to make?
Total time is about 35 minutes (20 min prep + 15 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 Chili-Lime Shrimp with Lime-Cilantro 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 peeled and deveined shrimp from drying out.
Can I substitute ingredients in Sautéed Chili-Lime Shrimp with Lime-Cilantro 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 Chili-Lime Shrimp with Lime-Cilantro 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 Chili-Lime Shrimp with Lime-Cilantro Rice?
Asian 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.
What others are saying
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
