Sautéed Shrimp with Chili-Lime and Cilantro

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

Bright and spicy sautéed shrimp tossed in a zesty chili-lime sauce with fresh cilantro for a vibrant appetizer or light main. This mexican-inspired seafood ready in about 11 minutes pairs large shrimp, peeled and deveined, olive oil, garlic cloves 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.

★ 4.4 (9 ratings) Prep: 5 min Cook: 6 min Serves 4 Mexican cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 3 minced garlic cloves and 1/2 tsp red chili flakes, sautéing for 30 seconds until fragrant.
  2. Step 2: Add 1 lb peeled and deveined large shrimp to the skillet in a single layer. Cook undisturbed for 2 minutes until pink on one side.
  3. Step 3: Flip the shrimp and season with 3/4 tsp salt and 1/4 tsp black pepper. Cook for another 1-2 minutes until shrimp are opaque and cooked through.
  4. Step 4: Remove skillet from heat and stir in 2 tbsp lime juice, 1 tsp honey, and 1/4 cup chopped fresh cilantro leaves. Toss to coat shrimp evenly before serving.

Frequently asked questions

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

Total time is about 11 minutes (5 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 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 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-Lime and Cilantro?

Mexican 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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