Sautéed Garlic Butter Shrimp with Chili and Lime
Juicy shrimp quickly sautéed in a zesty garlic butter sauce with a kick of chili and fresh lime juice. This american-inspired seafood (low-carb, gluten-free) ready in about 11 minutes pairs large shrimp, peeled and deveined, unsalted butter, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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 large shrimp, peeled and deveined
- 3 tbsp unsalted butter
- 4 garlic cloves, minced
- 1/2 tsp red chili flakes
- 2 tbsp fresh lime juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh cilantro, chopped
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp unsalted butter in a large skillet over medium-high heat until melted and bubbling.
- Step 2: Add 4 minced garlic cloves and 1/2 tsp red chili flakes to the butter, sauté for 30 seconds until fragrant but not browned.
- Step 3: Add 1 lb large peeled and deveined shrimp in a single layer, sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 2 minutes without moving until shrimp start to turn pink on one side.
- Step 4: Flip the shrimp and cook for another 1-2 minutes until fully opaque and curled.
- Step 5: Remove skillet from heat, drizzle 2 tbsp fresh lime juice over shrimp, and sprinkle 2 tbsp chopped fresh cilantro. Toss gently to coat and serve immediately.
Frequently asked questions
How long does Sautéed Garlic Butter Shrimp with Chili and Lime take to make?
Total time is about 11 minutes (5 min prep + 6 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 Butter Shrimp with Chili and Lime?
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 Butter Shrimp with Chili and Lime?
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 Butter Shrimp with Chili and Lime 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.
Is Sautéed Garlic Butter Shrimp with Chili and Lime low-carb?
Yes — this recipe is tagged low-carb, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
