Sautéed Shrimp with Garlic and Chili
Plump shrimp seared in a fragrant garlic-chili butter sauce, finished with fresh herbs for a restaurant-quality weeknight dinner. This italian-inspired seafood (low-carb) ready in about 18 minutes pairs pound, peeled and deveined shrimp, tablespoons unsalted butter, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 2, 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 pound, peeled and deveined shrimp
- 2 tablespoons unsalted butter
- 3 cloves, minced garlic
- 1/2 teaspoon red pepper flakes
- 1/4 cup, chopped fresh parsley
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Pat 1 pound shrimp dry with paper towels and season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
- Step 2: Melt 2 tablespoons unsalted butter in a large skillet over medium heat. Add 3 minced garlic cloves and 1/2 teaspoon red pepper flakes, cooking for 1 minute until fragrant but not browned.
- Step 3: Add shrimp in a single layer and cook for 2-3 minutes per side, until shrimp turn pink and opaque, stirring once halfway.
- Step 4: Remove skillet from heat, stir in 1/4 cup chopped parsley and 1 tablespoon lemon juice. Let sit for 2 minutes to meld flavors before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Shrimp with Garlic and Chili 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 Garlic and Chili?
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 tablespoons unsalted butter from drying out.
Can I substitute ingredients in Sautéed Shrimp with Garlic and Chili?
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 Garlic and Chili 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 Garlic and Chili 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.
What others are saying
- ★★★★★
I've tried many seafood recipes and this is hands down the best.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
