Sautéed Shrimp and Garlic Rice Bowl with Chili-Lime Drizzle
Zesty sautéed shrimp served over fluffy garlic-infused rice, finished with a spicy and tangy chili-lime sauce for a flavorful punch. This latin american-inspired seafood ready in about 35 minutes pairs peeled and deveined medium shrimp, long-grain white rice, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 calories and feeds 3, 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
- 12 oz, peeled and deveined medium shrimp
- 1 cup long-grain white rice
- 2 cups water
- 2 tbsp olive oil
- 3 cloves, minced garlic cloves
- 1 tsp, divided salt
- 1/2 tsp, divided black pepper
- 1/2 tsp smoked paprika
- 1/4 tsp red chili flakes
- 2 tbsp lime juice
- 1 tsp honey
- 2 tbsp, chopped fresh cilantro
Instructions
- Step 1: Rinse 1 cup long-grain white rice under cold water until water runs clear. In a medium saucepan, combine rice and 2 cups water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand covered for 5 minutes.
- Step 2: While rice cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
- Step 3: Add 12 oz peeled shrimp, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp smoked paprika, and 1/4 tsp red chili flakes to the skillet. Cook shrimp for 2-3 minutes per side until pink and opaque.
- Step 4: In a small bowl, whisk together 2 tbsp lime juice and 1 tsp honey until combined.
- Step 5: Fluff the cooked rice with a fork and season with remaining 1/2 tsp salt and 1/4 tsp black pepper. Divide rice between bowls, top with sautéed shrimp, drizzle with the chili-lime sauce, and garnish with 2 tbsp chopped fresh cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Shrimp and Garlic Rice Bowl with Chili-Lime Drizzle take to make?
Total time is about 35 minutes (10 min prep + 25 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 Shrimp and Garlic Rice Bowl with Chili-Lime Drizzle?
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 long-grain white rice from drying out.
Can I substitute ingredients in Sautéed Shrimp and Garlic Rice Bowl with Chili-Lime Drizzle?
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 Shrimp and Garlic Rice Bowl with Chili-Lime Drizzle for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Shrimp and Garlic Rice Bowl with Chili-Lime Drizzle?
Latin American 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.
