Sautéed Garlic Shrimp with Chili and Lemon

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

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 developed and reviewed.

Quick and zesty shrimp sautéed with garlic, red chili flakes, and fresh lemon juice for a bright and spicy seafood dish. This Mediterranean-inspired seafood recipe (low carb), ready in about 11 minutes, pairs large shrimp, olive oil, 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: 5 min Cook: 6 min Serves 4 Mediterranean cuisine 210 cal/serving

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Ingredients

1 lb, peeled and deveined large shrimp
3 tbsp olive oil
4 cloves, thinly sliced garlic cloves
1/2 tsp red chili flakes
2 tbsp lemon juice
2 tbsp chopped fresh parsley
3/4 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 4 thinly sliced garlic cloves and 1/2 tsp red chili flakes. Sauté for 1-2 minutes until garlic is fragrant and golden but not burnt.
Step 2: Add 1 lb peeled and deveined shrimp to the skillet in a single layer. Sprinkle with 3/4 tsp salt and 1/4 tsp black pepper. Cook for 2-3 minutes on one side until shrimp start turning pink and edges crisp slightly.
Step 3: Flip shrimp and cook another 1-2 minutes until fully opaque. Remove skillet from heat and immediately stir in 2 tbsp fresh lemon juice and 2 tbsp chopped fresh parsley. Toss gently to coat and serve hot.