Sautéed Garlic and Chili Shrimp over Lemon Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 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

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Remove skillet from heat and stir in 2 tbsp lemon juice and 2 tbsp chopped fresh cilantro.
  5. 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.

Frequently asked questions

How long does Sautéed Garlic and Chili Shrimp over Lemon 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 and Chili Shrimp over Lemon Rice?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Sautéed Garlic and Chili Shrimp over Lemon 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 and Chili Shrimp over Lemon 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 and Chili Shrimp over Lemon 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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