Sautéed Garlic and Chili Shrimp with Lemon Butter

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy shrimp sautéed with fresh garlic and red chili flakes, finished with a bright lemon butter sauce for a vibrant and quick seafood dish. This mediterranean-inspired seafood ready in about 13 minutes pairs peeled and deveined large shrimp, unsalted butter, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 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: 5 min Cook: 8 min Serves 4 Mediterranean cuisine 230 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium-high heat until butter is melted and foaming.
  2. Step 2: Add 5 thinly sliced garlic cloves and 1/2 tsp red chili flakes to the skillet, sauté for 1-2 minutes until garlic is golden and fragrant but not burnt.
  3. Step 3: Add 1 lb peeled and deveined large shrimp, seasoned with 1 tsp salt and 1/4 tsp black pepper. Cook for 2 minutes per side until shrimp turn pink and opaque.
  4. Step 4: Reduce heat to medium-low and stir in 2 tbsp lemon juice and remaining 1 tbsp unsalted butter, swirling the pan until the sauce thickens slightly and coats the shrimp.
  5. Step 5: Remove from heat and sprinkle with 2 tbsp chopped fresh parsley before serving immediately.

Equipment for this recipe

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Frequently asked questions

How long does Sautéed Garlic and Chili Shrimp with Lemon Butter take to make?

Total time is about 13 minutes (5 min prep + 8 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 with Lemon Butter?

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 unsalted butter from drying out.

Can I substitute ingredients in Sautéed Garlic and Chili Shrimp with Lemon Butter?

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 with Lemon Butter 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 with Lemon Butter?

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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