Sautéed Garlic Shrimp with Chili and Lemon

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

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 (low carb) ready in about 11 minutes pairs peeled and deveined large shrimp, olive oil, thinly sliced 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 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: 5 min Cook: 6 min Serves 4 Mediterranean cuisine 210 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.

Frequently asked questions

How long does Sautéed Garlic Shrimp with Chili and Lemon 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 Lemon?

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 Shrimp with Chili and Lemon?

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 Lemon 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 Shrimp with Chili and Lemon low carb?

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

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