Sautéed Shrimp with Garlic and Chili Flakes over Cilantro Lime Rice

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Succulent shrimp pan-sautéed with garlic and chili flakes served atop fragrant cilantro lime rice for a vibrant and spicy seafood dish. This Latin American-inspired seafood recipe, ready in about 35 minutes, pairs medium shrimp, peeled and deveined, garlic cloves, minced, red chili flakes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 10 min Cook: 25 min Serves 4 Latin American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup long grain white rice under cold water until water runs clear. Combine rice with 2 cups water and 1 tsp salt in a medium saucepan, bring to a boil over high heat, then reduce to low, cover and simmer for 18 minutes until rice is fluffy and water absorbed.
  2. Step 2: While rice cooks, heat 3 tbsp olive oil in a large skillet over medium-high heat. Add 5 minced garlic cloves and 1/2 tsp red chili flakes, sautéing for 30 seconds until fragrant but not browned.
  3. Step 3: Add 1 lb peeled and deveined medium shrimp to the skillet in a single layer, cooking for 2-3 minutes per side until pink and opaque with slightly crisp edges. Season with 1/2 tsp black pepper.
  4. Step 4: Fluff cooked rice with a fork and stir in 2 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro until evenly combined.
  5. Step 5: Serve the sautéed shrimp over the cilantro lime rice, garnishing with extra cilantro if desired.

Frequently asked questions

How long does Sautéed Shrimp with Garlic and Chili Flakes over Cilantro Lime Rice take to make?

Total time is about 35 minutes (10 min prep + 25 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 Flakes over Cilantro Lime Rice?

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 Garlic and Chili Flakes over Cilantro Lime Rice?

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 Flakes over Cilantro Lime Rice 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 Garlic and Chili Flakes over Cilantro Lime Rice?

Latin American 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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