Sautéed Shrimp with Chili Lime and Cilantro

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

Bright, zesty shrimp cooked in a quick pan with fresh lime, chili, and cilantro for a vibrant weeknight meal. This mexican-inspired seafood (low-carb) ready in about 18 minutes pairs shrimp, avocado oil, jalapeño for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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.

★ 4.3 (15 ratings) Prep: 10 min Cook: 8 min Serves 2 Mexican cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tablespoon avocado oil in a large skillet over medium-high heat until shimmering. Add 12 ounces peeled and deveined shrimp and cook for 1.5 minutes per side until pink and opaque, then remove and set aside.
  2. Step 2: Add 1 thinly sliced jalapeño, 2 minced garlic cloves, and 1/4 teaspoon red pepper flakes to the skillet, sautéing for 30 seconds until fragrant. Stir in 1/2 teaspoon lime zest and 1 tablespoon lime juice.
  3. Step 3: Return shrimp to the skillet, add 1/4 cup chopped cilantro, and toss for 1 minute until heated through and coated in sauce.

Frequently asked questions

How long does Sautéed Shrimp with Chili Lime and Cilantro take to make?

Total time is about 18 minutes (10 min prep + 8 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 with Chili Lime and Cilantro?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

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

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 Lime and Cilantro for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.

Is Sautéed Shrimp with Chili Lime and Cilantro low-carb?

Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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