Sautéed Shrimp with Garlic and Chili over Lemon-Rice Pilaf
Tender shrimp sautéed with garlic and chili flakes served atop a fragrant lemon-infused rice pilaf for a bright, flavorful dish. This mediterranean-inspired seafood ready in about 30 minutes pairs peeled and deveined uncooked shrimp, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 uncooked shrimp
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp olive oil
- 5, thinly sliced garlic cloves
- 1/2 tsp red chili flakes
- 1 cup long grain white rice
- 2 cups chicken broth
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 2 tbsp chopped fresh parsley
Instructions
- Step 1: Rinse 1 cup long grain white rice under cold water until water runs clear. In a medium saucepan, bring 2 cups chicken broth to a boil, add the rice, 1 tsp salt, and reduce heat to low. Cover and simmer for 15 minutes until rice is tender and liquid absorbed.
- Step 2: Remove rice from heat and gently fluff with a fork. Stir in 1 tsp lemon zest and 2 tbsp lemon juice, then cover to keep warm.
- Step 3: While rice cooks, heat 3 tbsp olive oil in a large skillet over medium-high heat. Add 5 thinly sliced garlic cloves and 1/2 tsp red chili flakes, sauté for 30 seconds until fragrant but not browned.
- Step 4: Add 1 lb peeled shrimp seasoned with 1 tsp salt and 1/2 tsp black pepper, cooking for 2 minutes per side until shrimp turn pink and opaque.
- Step 5: Remove shrimp from heat, sprinkle with 2 tbsp chopped fresh parsley, and serve immediately over the lemon-rice pilaf.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Shrimp with Garlic and Chili over Lemon-Rice Pilaf 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 Pilaf?
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 Pilaf?
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 Pilaf 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 over Lemon-Rice Pilaf?
Mediterranean 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.
