Sautéed Garlic Shrimp with Chili and Lime on Rice
A quick and flavorful dish featuring succulent shrimp sautéed with garlic, fresh chili, and lime zest served over steamed rice. This latin american-inspired seafood ready in about 30 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 320 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, peeled and deveined large shrimp
- 3 tbsp olive oil
- 5, thinly sliced garlic cloves
- 1 small, thinly sliced red chili
- 1 tsp lime zest
- 2 tbsp lime juice
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1 cup long grain white rice
- 2 cups water
- 2 tbsp, chopped fresh cilantro
Instructions
- Step 1: Rinse 1 cup long grain white rice under cold water until water runs clear. Combine rice with 2 cups water in a medium saucepan, bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender; fluff with a fork.
- Step 2: While rice cooks, heat 3 tbsp olive oil in a large skillet over medium heat. Add 5 thinly sliced garlic cloves and 1 small thinly sliced red chili; sauté for 1-2 minutes until garlic is golden and fragrant but not burnt.
- Step 3: Add 1 lb peeled and deveined large shrimp to the skillet, season with 3/4 tsp salt and 1/2 tsp black pepper. Cook shrimp for 2-3 minutes per side until opaque and pink.
- Step 4: Remove skillet from heat, stir in 1 tsp lime zest and 2 tbsp lime juice, tossing shrimp to coat evenly.
- Step 5: Serve the garlic chili shrimp over the steamed rice, garnished with 2 tbsp chopped fresh cilantro for a bright finish.
Equipment for this recipe
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Frequently asked questions
How long does Sautéed Garlic Shrimp with Chili and Lime on Rice take to make?
Total time is about 30 minutes (10 min prep + 20 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 Lime on Rice?
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 Lime on Rice?
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 Lime on Rice 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 Lime on Rice?
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.
