Sautéed Shrimp with Garlic-Lime Butter and Cilantro Rice
Succulent shrimp sautéed in garlic-lime butter served over fluffy cilantro-infused rice for a bright and satisfying meal. This latin american-inspired seafood ready in about 30 minutes pairs peeled and deveined large shrimp, unsalted butter, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 3, 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
- 12 oz peeled and deveined large shrimp
- 3 tbsp unsalted butter
- 4 minced garlic cloves
- 2 tbsp lime juice
- 1 cup long grain white rice
- 2 cups water
- 1/3 cup chopped fresh cilantro
- 1 tsp divided salt
- 1/2 tsp divided black pepper
- 1 tbsp olive oil
Instructions
- Step 1: Rinse 1 cup long grain white rice under cold water until water runs clear. Combine with 2 cups water and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender. Remove from heat and let stand covered for 5 minutes.
- Step 2: Fluff the cooked rice with a fork and stir in 1/3 cup chopped fresh cilantro and 1/4 tsp black pepper; keep warm.
- Step 3: While rice cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 12 oz peeled and deveined large shrimp seasoned with 1/2 tsp salt and 1/4 tsp black pepper. Sauté shrimp for 2 minutes per side until pink and opaque; remove shrimp from skillet and set aside.
- Step 4: Reduce heat to medium, add 3 tbsp unsalted butter to the skillet. When melted, add 4 minced garlic cloves and cook for 1 minute until fragrant but not browned.
- Step 5: Stir in 2 tbsp fresh lime juice, then return shrimp to the skillet and toss to coat in the garlic-lime butter for 30 seconds.
- Step 6: Serve shrimp over cilantro rice immediately, spooning any extra garlic-lime butter from the pan on top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Shrimp with Garlic-Lime Butter and Cilantro 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-Lime Butter and Cilantro 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 unsalted butter from drying out.
Can I substitute ingredients in Sautéed Shrimp with Garlic-Lime Butter and Cilantro 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-Lime Butter and Cilantro Rice for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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-Lime Butter and Cilantro Rice?
Latin American 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.
