Sautéed Garlic-Butter Shrimp with Spicy Chili and Citrus

By AislePrompt Editorial · Published 2026-08-09 · Updated 2026-08-09

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.

Juicy shrimp sautéed in garlic butter with a kick of chili and bright citrus notes, perfect for a quick and satisfying seafood dish. This Mediterranean-inspired seafood recipe (gluten free, low carb), ready in about 15 minutes, pairs large shrimp, unsalted butter, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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: 5 min Serves 4 Mediterranean cuisine 210 cal/serving

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Ingredients

1 lb, peeled and deveined large shrimp
3 tbsp unsalted butter
4 cloves, minced garlic cloves
1/2 tsp red chili flakes
1 tsp finely grated lemon zest
2 tbsp freshly squeezed lemon juice
2 tbsp chopped fresh parsley
1/2 tsp salt
1/4 tsp freshly ground black pepper

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Instructions

Step 1: Heat 3 tbsp unsalted butter in a large skillet over medium-high heat until melted and shimmering.
Step 2: Add 4 minced garlic cloves and 1/2 tsp red chili flakes, sauté for 30 seconds until fragrant but not browned.
Step 3: Add 1 lb peeled and deveined large shrimp to the skillet, spreading them in a single layer. Cook for 2 minutes without stirring until the edges turn pink and start to crisp.
Step 4: Flip the shrimp and cook for an additional 1-2 minutes until opaque and cooked through.
Step 5: Remove skillet from heat and stir in 1 tsp finely grated lemon zest, 2 tbsp freshly squeezed lemon juice, 1/2 tsp salt, 1/4 tsp freshly ground black pepper, and 2 tbsp chopped fresh parsley. Toss to coat evenly and serve immediately.