Sautéed Garlic Lime Shrimp with Chili and Cilantro
Quick sautéed shrimp flavored with zesty lime, garlic, and a touch of chili for a bright and spicy seafood dish. This latin american-inspired seafood ready in about 11 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.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 4 cloves garlic cloves, minced
- 1/2 tsp red chili flakes
- 2 tbsp fresh lime juice
- 1/4 cup fresh cilantro leaves, chopped
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add 4 minced garlic cloves and 1/2 teaspoon red chili flakes, sautéing for 30 seconds until fragrant but not browned.
- Step 2: Add 1 pound peeled and deveined large shrimp to the skillet in a single layer. Cook for 2-3 minutes on one side until pink and slightly golden.
- Step 3: Flip the shrimp and cook for another 1-2 minutes until opaque and cooked through.
- Step 4: Remove the pan from heat and immediately drizzle 2 tablespoons fresh lime juice over the shrimp. Season with 1 teaspoon salt and 1/2 teaspoon black pepper, tossing gently to coat.
- Step 5: Stir in 1/4 cup chopped fresh cilantro leaves and serve hot with rice or crusty bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Garlic Lime Shrimp with Chili and Cilantro 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 Lime Shrimp with Chili 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 Lime Shrimp with Chili 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 Lime Shrimp with Chili 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.
What goes well with Sautéed Garlic Lime Shrimp with Chili and Cilantro?
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.
