Sautéed Garlic Shrimp with Spicy Nepali Chili Sauce
Juicy shrimp quickly sautéed with garlic and tossed in a fiery, tangy Nepali chili sauce for a bold seafood dish. This nepali-inspired seafood ready in about 16 minutes blends peeled and deveined large shrimp, olive oil, thinly sliced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 210 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 tsp red chili flakes
- 2 tbsp tomato paste
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp brown sugar
- 2 tbsp, chopped fresh cilantro
- 2, sliced into 1-inch pieces green onions
- 1 tbsp lime juice
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 5 thinly sliced garlic cloves and sauté for 1 minute until fragrant but not browned.
- Step 2: Add 1 lb peeled and deveined large shrimp to the skillet and cook for 2 minutes on one side until pink and opaque at the edges.
- Step 3: Flip shrimp and add 1 tsp red chili flakes, 2 tbsp tomato paste, 1 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp brown sugar to the pan. Stir everything together and cook for another 2 minutes until shrimp are fully cooked and sauce thickens slightly.
- Step 4: Remove the skillet from heat and stir in 2 tbsp chopped fresh cilantro, 2 sliced green onions, and 1 tbsp fresh lime juice. Toss gently to combine.
- Step 5: Serve shrimp hot with steamed rice or crusty bread to soak up the spicy Nepali chili sauce.
Frequently asked questions
How long does Sautéed Garlic Shrimp with Spicy Nepali Chili Sauce take to make?
Total time is about 16 minutes (10 min prep + 6 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Sautéed Garlic Shrimp with Spicy Nepali Chili Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Sautéed Garlic Shrimp with Spicy Nepali Chili Sauce?
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 Spicy Nepali Chili Sauce 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 Spicy Nepali Chili Sauce?
Nepali 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.
