Sautéed Ginger Garlic Shrimp with Chili-Lime Butter

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

Succulent shrimp sautéed with fresh ginger and garlic, finished with a zesty chili-lime butter sauce that brightens every bite. This asian-inspired seafood ready in about 16 minutes pairs peeled and deveined large shrimp, unsalted butter, thinly sliced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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: 6 min Serves 4 Asian cuisine 250 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large skillet, melt 2 tbsp unsalted butter over medium-high heat until foaming. Add 4 thinly sliced garlic cloves and 1 tbsp finely grated fresh ginger, sauté for 1 minute until fragrant but not browned.
  2. Step 2: Add 1 lb peeled and deveined large shrimp to the skillet in a single layer. Season with 3/4 tsp salt and 1/4 tsp black pepper. Cook for 2 minutes without stirring to develop a sear.
  3. Step 3: Flip shrimp and cook for 1-2 more minutes until shrimp turns opaque and pink.
  4. Step 4: Reduce heat to low. Stir in 1 tbsp unsalted butter, 1/2 tsp red chili flakes, 2 tbsp fresh lime juice, and 1 tsp lime zest, tossing shrimp gently until coated and sauce thickens slightly.
  5. Step 5: Remove from heat and sprinkle 2 tbsp chopped fresh cilantro over the shrimp before serving immediately with steamed rice or crusty bread.

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Frequently asked questions

How long does Sautéed Ginger Garlic Shrimp with Chili-Lime Butter take to make?

Total time is about 16 minutes (10 min prep + 6 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 Ginger Garlic Shrimp with Chili-Lime Butter?

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 Ginger Garlic Shrimp with Chili-Lime Butter?

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 Ginger Garlic Shrimp with Chili-Lime Butter 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 Ginger Garlic Shrimp with Chili-Lime Butter?

Asian 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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