Sautéed Shrimp with Chili and Lime Butter Sauce
Succulent shrimp quickly sautéed and coated in a zesty butter sauce infused with fresh chili and vibrant lime juice. This caribbean-inspired seafood ready in about 13 minutes blends peeled and deveined large shrimp, unsalted butter, minced 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 220 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
- 4 tbsp unsalted butter
- 1 small, finely chopped (seeded for less heat) fresh red chili
- 2 cloves, minced garlic cloves
- 2 tbsp (freshly squeezed) lime juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped for garnish fresh parsley
Instructions
- Step 1: Melt 4 tbsp unsalted butter in a large skillet over medium-high heat until bubbling but not browned, about 2 minutes.
- Step 2: Add 1 small finely chopped fresh red chili and 2 minced garlic cloves to the butter and sauté for 30 seconds until fragrant, stirring constantly to avoid burning.
- Step 3: Add 1 lb peeled and deveined large shrimp to the skillet in a single layer. Season with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 2-3 minutes on the first side until shrimp turn pink and edges start to curl.
- Step 4: Flip the shrimp and cook for another 2 minutes until opaque and cooked through.
- Step 5: Remove skillet from heat and stir in 2 tbsp freshly squeezed lime juice to the butter sauce. Toss shrimp to coat evenly.
- Step 6: Garnish with 2 tbsp chopped fresh parsley and serve immediately with crusty bread or rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Shrimp with Chili and Lime Butter Sauce take to make?
Total time is about 13 minutes (5 min prep + 8 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Sautéed Shrimp with Chili and Lime Butter 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 Shrimp with Chili and Lime Butter 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 Shrimp with Chili and Lime Butter 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 Shrimp with Chili and Lime Butter Sauce?
Caribbean 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.
