Sautéed Shrimp and Garlic Rice Bowl with Chili-Lime Vinaigrette

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

Bright and savory sautéed shrimp served over fluffy garlic-infused rice with a tangy chili-lime vinaigrette for a quick, flavorful bowl. This Latin American-inspired seafood recipe, ready in about 30 minutes, pairs shrimp, peeled and deveined, basmati rice, garlic, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 shrimp, peeled and deveined
• 1 cup basmati rice
• 3 cloves garlic, minced
• 3 tbsp olive oil
• 2 tbsp lime juice
• 1 tsp honey
• 1/4 tsp red chili flakes
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh cilantro, chopped
• 2 green onions, sliced

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup basmati rice under cold water until water runs clear. In a medium saucepan, combine rice with 2 cups water and 1 minced garlic clove. Bring to a boil over high heat, then reduce heat to low and cover. Simmer for 15 minutes until rice is fluffy and water absorbed.
2. Step 2: While rice cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant.
3. Step 3: Add 1 lb peeled and deveined shrimp to the skillet, season with 1 tsp salt and 1/2 tsp black pepper. Cook shrimp for 2-3 minutes per side until pink and opaque.
4. Step 4: In a small bowl, whisk together 2 tbsp lime juice, 1 tsp honey, 1/4 tsp red chili flakes, and 1 tbsp olive oil to make the chili-lime vinaigrette.
5. Step 5: Fluff the cooked rice with a fork and divide into 4 bowls. Top each bowl with sautéed shrimp, drizzle with chili-lime vinaigrette, and garnish with 2 sliced green onions and 2 tbsp chopped fresh cilantro.