Sautéed Garlic and Chili Shrimp over Lemon Rice

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Spicy garlic shrimp cooked quickly in a hot skillet, served atop fragrant lemon-infused rice for a bright and satisfying meal. This Latin American-inspired seafood recipe, ready in about 30 minutes, pairs large shrimp, peeled and deveined, olive oil, fresh garlic, minced 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.

Prep: 10 min Cook: 20 min Serves 4 Latin American cuisine 320 cal/serving

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Ingredients

1 lb large shrimp, peeled and deveined
2 tbsp olive oil
4 cloves fresh garlic, minced
1 tsp red chili flakes
1/2 tsp salt
1/4 tsp black pepper
1 cup uncooked jasmine rice
2 cups water
1 tsp lemon zest
2 tbsp lemon juice
2 tbsp fresh cilantro, chopped

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Instructions

Step 1: Rinse 1 cup uncooked jasmine rice under cold water until water runs clear. In a medium saucepan, combine the rinsed rice and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender.
Step 2: While rice cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 4 minced garlic cloves and 1 tsp red chili flakes, sauté for 30 seconds until fragrant but not browned.
Step 3: Add 1 lb peeled and deveined shrimp to the skillet along with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 2-3 minutes per side until shrimp turn pink and opaque.
Step 4: Remove skillet from heat and stir in 2 tbsp lemon juice and 2 tbsp chopped fresh cilantro.
Step 5: Fluff the cooked rice with a fork, then stir in 1 tsp lemon zest. Serve the garlic chili shrimp over the lemon rice immediately.