Sautéed Garlic Chili Shrimp with Lime and Cilantro

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

Succulent shrimp quickly sautéed with fresh garlic, red chili flakes, and a bright lime-cilantro finish for a vibrant and zesty seafood dish. This seafood (gluten free) ready in about 17 minutes pairs large shrimp, peeled and deveined, olive oil, 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.

Prep: 10 min Cook: 7 min Serves 4 Seafood cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 4 minced garlic cloves and 1/2 tsp red chili flakes, sautéing for 30 seconds until fragrant but not browned.
  2. Step 2: Add 1 lb large shrimp, peeled and deveined, to the skillet in a single layer. Cook for 2-3 minutes on one side until pink and edges turn opaque, then flip and cook another 2 minutes until shrimp are fully opaque and slightly curled.
  3. Step 3: Season the shrimp with 1 tsp salt and 1/2 tsp black pepper, then pour in 2 tbsp fresh lime juice, stirring to coat the shrimp and deglaze the pan.
  4. Step 4: Remove from heat and sprinkle 1/4 cup chopped fresh cilantro over the shrimp. Toss gently and serve immediately for a bright, flavorful dish.

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Frequently asked questions

How long does Sautéed Garlic Chili Shrimp with Lime and Cilantro take to make?

Total time is about 17 minutes (10 min prep + 7 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 Chili Shrimp with Lime and Cilantro?

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 olive oil from drying out.

Can I substitute ingredients in Sautéed Garlic Chili Shrimp with Lime and Cilantro?

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 Chili Shrimp with Lime and Cilantro 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 Chili Shrimp with Lime and Cilantro gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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