Sautéed Garlic Shrimp with Lemon and Chili Flakes over Jasmine Rice

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

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Tender shrimp quickly sautéed with garlic and a touch of chili, brightened by fresh lemon, served atop fragrant jasmine rice. This Mediterranean-inspired seafood recipe, ready in about 30 minutes, pairs large shrimp, peeled and deveined, jasmine rice, water 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.

Prep: 10 min Cook: 20 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear. Combine with 1 1/4 cups water and 1/2 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 and rice is tender. Remove from heat and let sit covered for 5 minutes.
  2. Step 2: While rice cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 4 thinly sliced garlic cloves and 1/2 tsp red chili flakes, sautéing for 1 minute until fragrant but not browned.
  3. Step 3: Add 1 lb peeled and deveined shrimp to the skillet in a single layer. Sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 2 minutes without moving, then flip and cook for another 1-2 minutes until shrimp are pink and opaque.
  4. Step 4: Remove skillet from heat and stir in 2 tbsp fresh lemon juice and 2 tbsp chopped parsley, tossing to coat the shrimp evenly.
  5. Step 5: Fluff the cooked jasmine rice with a fork and divide between 4 plates. Top each with sautéed garlic shrimp and drizzle any pan juices over the top. Serve immediately.

Frequently asked questions

How long does Sautéed Garlic Shrimp with Lemon and Chili Flakes over Jasmine 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 Lemon and Chili Flakes over Jasmine Rice?

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 Lemon and Chili Flakes over Jasmine 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 Lemon and Chili Flakes over Jasmine 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 Lemon and Chili Flakes over Jasmine Rice?

Mediterranean 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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