Sautéed Garlic Shrimp with Puerto Rican Sofrito
Succulent shrimp quickly sautéed in a vibrant, aromatic Puerto Rican sofrito base, perfect for a quick and flavorful seafood dinner. This caribbean-inspired seafood (gluten free) ready in about 20 minutes pairs large shrimp, peeled and deveined, olive oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 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 large shrimp, peeled and deveined
- 3 tbsp olive oil
- 4 cloves garlic cloves, minced
- 1/4 cup Puerto Rican sofrito
- 2 tbsp fresh lime juice
- 2 tbsp fresh cilantro, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
Instructions
- Step 1: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
- Step 2: Stir in 1/4 cup Puerto Rican sofrito and cook for 2 minutes, stirring frequently until the mixture releases a bright, aromatic scent.
- Step 3: Add 1 lb peeled and deveined large shrimp to the skillet, seasoning with 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes. Cook for 3-4 minutes, stirring occasionally, until shrimp are pink and opaque.
- Step 4: Remove from heat and stir in 2 tbsp fresh lime juice and 2 tbsp chopped fresh cilantro for a fresh finish. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Garlic Shrimp with Puerto Rican Sofrito take to make?
Total time is about 20 minutes (10 min prep + 10 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 Puerto Rican Sofrito?
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 Puerto Rican Sofrito?
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 Puerto Rican Sofrito 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 Puerto Rican Sofrito gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
