Sautéed Shrimp with Garlic-Chili Oil and Fresh Basil

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Succulent shrimp quickly sautéed in a fragrant garlic-chili oil with fresh basil for a spicy, aromatic seafood dish. This seafood recipe, ready in about 14 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 220 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: 8 min Cook: 6 min Serves 4 International cuisine 220 cal/serving

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Ingredients

1 lb large shrimp, peeled and deveined
3/4 tsp salt
1/2 tsp black pepper
3 tbsp olive oil
5 cloves, thinly sliced garlic cloves
1 tsp red chili flakes
1/3 cup, roughly chopped fresh basil leaves
1 tbsp fresh lemon juice

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Instructions

Step 1: Pat dry 1 lb large peeled and deveined shrimp and season evenly with 3/4 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 3 tbsp olive oil in a large skillet over medium heat until shimmering. Add 5 thinly sliced garlic cloves and 1 tsp red chili flakes, sautéing for 1-2 minutes until garlic is golden and fragrant but not burnt.
Step 3: Add the shrimp to the skillet in a single layer and cook for 2 minutes without stirring, until the edges begin to turn pink and slightly crisp.
Step 4: Flip shrimp and cook for another 1-2 minutes until just opaque and cooked through.
Step 5: Remove skillet from heat and toss shrimp with 1/3 cup roughly chopped fresh basil leaves and 1 tbsp fresh lemon juice before serving.