Sautéed Shrimp with Chili-Lime Butter and Cilantro

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy shrimp quickly sautéed and tossed in a vibrant chili-lime butter sauce with fresh cilantro for a zesty, flavorful seafood dish. This mexican-inspired seafood ready in about 11 minutes pairs peeled and deveined large shrimp, unsalted butter, red chili flakes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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.

Prep: 5 min Cook: 6 min Serves 4 Mexican cuisine 210 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat a large skillet over medium-high heat and add 4 tbsp unsalted butter. Once melted and foaming, 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. Season with 3/4 tsp salt and 1/4 tsp black pepper. Cook for 2 minutes on one side until pink edges appear.
  3. Step 3: Flip the shrimp and cook for an additional 1-2 minutes until fully opaque and firm.
  4. Step 4: Remove the skillet from heat and stir in 2 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro leaves, tossing to coat the shrimp evenly.
  5. Step 5: Serve immediately with extra cilantro garnish if desired.

Equipment for this recipe

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Frequently asked questions

How long does Sautéed Shrimp with Chili-Lime Butter 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 Butter and Cilantro?

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 unsalted butter from drying out.

Can I substitute ingredients in Sautéed Shrimp with Chili-Lime Butter 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 Butter 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 Butter 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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