Sautéed Garlic Shrimp with Chili-Lime Butter and Cilantro Rice
Juicy shrimp sautéed in a zesty chili-lime butter sauce served over fluffy cilantro-infused jasmine rice, perfect for a bright and flavorful meal. This latin american-inspired seafood ready in about 30 minutes pairs large shrimp, peeled and deveined, unsalted butter, minced 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 3, 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
- 12 oz large shrimp, peeled and deveined
- 3 tbsp unsalted butter
- 3, minced garlic cloves
- 1/2 tsp red chili flakes
- 2 tbsp lime juice
- 1/4 cup chopped, divided fresh cilantro
- 1 cup jasmine rice
- 1 1/4 cups water
- 1 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear. Combine rice with 1 1/4 cups water and 1 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover and simmer for 15 minutes until water is absorbed. Remove from heat and fluff with a fork.
- Step 2: While rice cooks, melt 3 tbsp unsalted butter in a large skillet over medium heat. Add 3 minced garlic cloves and 1/2 tsp red chili flakes, sauté for 1 minute until fragrant but not browned.
- Step 3: Add 12 oz peeled and deveined large shrimp to the skillet. Cook for 2-3 minutes per side until shrimp turn pink and opaque.
- Step 4: Stir in 2 tbsp lime juice and 2 tbsp chopped fresh cilantro into the skillet. Season shrimp with 1/4 tsp black pepper, tossing to coat evenly and remove from heat.
- Step 5: Gently fold remaining 2 tbsp chopped cilantro into the fluffed rice. Serve the chili-lime shrimp over the cilantro rice for a vibrant, balanced plate.
Equipment for this recipe
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Frequently asked questions
How long does Sautéed Garlic Shrimp with Chili-Lime Butter and Cilantro 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-Lime Butter and Cilantro 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 unsalted butter from drying out.
Can I substitute ingredients in Sautéed Garlic Shrimp with Chili-Lime Butter and Cilantro 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-Lime Butter and Cilantro Rice for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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-Lime Butter and Cilantro 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.
