Sautéed Ginger Lime Shrimp with Cilantro and Chili

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

Bright and invigorating shrimp sautéed with zesty lime, fragrant ginger, fresh cilantro, and mild chili for a stimulating seafood dish. This asian fusion-inspired seafood ready in about 16 minutes pairs large shrimp, peeled and deveined, finely grated fresh ginger root, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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 Fusion cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
  2. Step 2: Add 1 tbsp finely grated fresh ginger root to the skillet and sauté for 30 seconds until fragrant, stirring constantly to avoid burning.
  3. Step 3: Add 1 lb peeled and deveined large shrimp, 1/2 tsp sea salt, 1/4 tsp black pepper, and 1/4 tsp red chili flakes. Cook for 2-3 minutes per side until the shrimp turn pink and opaque with slightly crisp edges.
  4. Step 4: Remove the skillet from heat and immediately stir in 2 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro leaves, tossing to coat the shrimp evenly.
  5. Step 5: Serve warm garnished with extra cilantro if desired.

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Frequently asked questions

How long does Sautéed Ginger Lime Shrimp with Cilantro and Chili 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 Lime Shrimp with Cilantro and Chili?

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 fresh lime juice from drying out.

Can I substitute ingredients in Sautéed Ginger Lime Shrimp with Cilantro and Chili?

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 Lime Shrimp with Cilantro and Chili 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 Lime Shrimp with Cilantro and Chili?

Asian Fusion 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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