Sautéed Shrimp with Garlic and Chili Oil over Cilantro Lime Rice

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

Succulent shrimp cooked quickly in fragrant garlic and homemade chili oil, served atop fluffy cilantro lime rice for a fresh and spicy seafood dish. This Mexican-inspired seafood recipe, ready in about 30 minutes, pairs large shrimp, garlic cloves, dried 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.

Ingredients

• 1 lb, peeled and deveined large shrimp
• 5, thinly sliced garlic cloves
• 1 tsp dried red chili flakes
• 3 tbsp vegetable oil
• 1 cup long grain white rice
• 2 cups water
• 1/3 cup, chopped fresh cilantro
• 2 tbsp lime juice
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Rinse 1 cup long grain white rice under cold water until water runs clear. In a medium saucepan, combine the rice with 2 cups water and 1 tsp salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and water is absorbed. Remove from heat, fluff with fork, and stir in 1/3 cup chopped fresh cilantro and 2 tbsp lime juice. Set aside and keep warm.
2. Step 2: In a small saucepan, heat 3 tbsp vegetable oil over medium heat. Add 5 thinly sliced garlic cloves and 1 tsp dried red chili flakes. Cook for 2-3 minutes until garlic is golden and fragrant, then remove from heat to prevent burning.
3. Step 3: Heat a large skillet over medium-high heat. Add the garlic chili oil (including oil and solids) to the skillet. Add 1 lb peeled and deveined large shrimp, seasoned with 1/2 tsp black pepper and a pinch of salt. Sauté for 2-3 minutes per side until shrimp turn pink and opaque with slightly crispy edges.
4. Step 4: Serve the sautéed shrimp over the cilantro lime rice, spooning any remaining garlic chili oil from the pan over the top for extra flavor.