Sautéed Shrimp with Garlic and Chili Oil over Cilantro Lime Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 10 min Cook: 20 min Serves 4 Mexican 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. 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.

Frequently asked questions

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

Total time is about 30 minutes (10 min prep + 20 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 Oil 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 Oil 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 Oil 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 Oil over Cilantro Lime Rice?

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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