Sautéed Shrimp with Cilantro, Lime, and Chili Butter
Quick sautéed shrimp tossed in a spicy chili butter sauce brightened with fresh lime and cilantro for a vibrant seafood dish. This caribbean-inspired seafood ready in about 11 minutes pairs peeled and deveined large shrimp, unsalted butter, minced fresh garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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, peeled and deveined large shrimp
- 3 tbsp unsalted butter
- 3 cloves, minced fresh garlic
- 1/2 tsp red chili flakes
- 2 tbsp fresh lime juice
- 1/4 cup, chopped fresh cilantro
- 1/2 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp unsalted butter in a large skillet over medium-high heat until melted and beginning to foam.
- Step 2: Add 3 minced garlic cloves and 1/2 tsp red chili flakes, sautéing for 30 seconds until fragrant but not browned.
- Step 3: Add 1 lb peeled and deveined large shrimp to the skillet, seasoning with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 2-3 minutes on each side until shrimp turn pink and opaque.
- Step 4: Remove from heat and stir in 2 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro, tossing to coat the shrimp in the chili lime butter sauce.
- Step 5: Serve immediately over rice or with crusty bread.
Frequently asked questions
How long does Sautéed Shrimp with Cilantro, Lime, and Chili Butter 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 Cilantro, Lime, and Chili Butter?
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 Cilantro, Lime, and Chili Butter?
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 Cilantro, Lime, and Chili Butter 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 Cilantro, Lime, and Chili Butter?
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.
