Sautéed Shrimp with Garlic and Chili over Lemon Butter Rice

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

Succulent shrimp sautéed with garlic and red chili flakes served atop fragrant lemon butter rice for a spicy, bright seafood plate. This Mediterranean-inspired seafood recipe, ready in about 30 minutes, pairs large shrimp, salt, black pepper 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
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 4 cloves thinly sliced garlic
• 1/2 tsp red chili flakes
• 3 tbsp unsalted butter
• 1 cup long grain white rice
• 2 cups water
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 2 tbsp chopped fresh parsley

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Instructions

1. Step 1: Rinse 1 cup long grain white rice under cold water until water runs clear. Combine rice and 2 cups water in a medium saucepan, bring to boil, then reduce heat to low, cover and simmer for 18 minutes until water is absorbed and rice is tender.
2. Step 2: While rice cooks, season 1 lb peeled shrimp with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
3. Step 3: Add 4 thinly sliced garlic cloves and 1/2 tsp red chili flakes to the skillet, sauté for 30 seconds until fragrant but not browned.
4. Step 4: Add shrimp in a single layer, cook for 2 minutes without stirring until pink on one side, then flip and cook for another 1-2 minutes until opaque and cooked through.
5. Step 5: Stir in 3 tbsp unsalted butter until melted and coats the shrimp. Remove from heat.
6. Step 6: Fluff cooked rice with a fork, then stir in 1 tsp lemon zest, 1 tbsp lemon juice, and 2 tbsp chopped fresh parsley.
7. Step 7: Serve garlic chili shrimp over the lemon butter rice immediately.