Sautéed Shrimp with Garlic and Chili over Lemon Rice

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

Succulent shrimp sautéed with garlic and red chili flakes served atop fragrant lemon-infused rice for a zesty, quick seafood dish. This general-inspired seafood ready in about 30 minutes pairs large shrimp, peeled and deveined, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Prep: 10 min Cook: 20 min Serves 2 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 cup uncooked basmati rice under cold water until water runs clear. Combine rice with 2 cups water in a medium saucepan and bring to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes until rice is tender and water is absorbed.
  2. Step 2: While rice cooks, season 12 large peeled and deveined shrimp with 1/2 tsp salt and 1/4 tsp black pepper.
  3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat until hot but not smoking. Add 3 thinly sliced garlic cloves and 1/2 tsp red chili flakes, sauté for 30 seconds until fragrant.
  4. Step 4: Add seasoned shrimp to the skillet and cook for 2 minutes per side until pink and opaque, stirring occasionally.
  5. Step 5: Remove rice from heat and fluff with a fork. Stir in 1 tsp lemon zest, 2 tbsp lemon juice, and 2 tbsp chopped fresh cilantro.
  6. Step 6: Plate the lemon rice and top with the garlic chili shrimp, spooning any pan juices over the top before serving.

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Frequently asked questions

How long does Sautéed Shrimp with Garlic and Chili over Lemon 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 over Lemon Rice?

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 salt from drying out.

Can I substitute ingredients in Sautéed Shrimp with Garlic and Chili over Lemon 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 over Lemon Rice 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.

What goes well with Sautéed Shrimp with Garlic and Chili over Lemon Rice?

General 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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