Sautéed Garlic Shrimp with Chili and Cilantro

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

Tender shrimp quickly sautéed with garlic and fresh chili, finished with a bright burst of cilantro for a spicy and fragrant dish. This latin american-inspired seafood ready in about 11 minutes pairs large shrimp, salt, black pepper 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.

★ 4.3 (12 ratings) Prep: 5 min Cook: 6 min Serves 4 Latin American cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 1 lb peeled and deveined shrimp with 3/4 tsp salt and 1/4 tsp black pepper evenly. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Add 4 thinly sliced garlic cloves and 1/2 tsp red chili flakes to the oil, sauté for 30 seconds until fragrant but not browned.
  3. Step 3: Add the shrimp in a single layer and sauté for 2 minutes per side until they turn pink and opaque with edges slightly crisped.
  4. Step 4: Remove the skillet from heat and stir in 1/4 cup chopped fresh cilantro leaves and 1 tbsp fresh lime juice. Toss to coat and serve immediately.

Frequently asked questions

How long does Sautéed Garlic 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 Shrimp with Chili and Cilantro?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Sautéed Garlic 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 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 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.

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