Sautéed Shrimp with Sofrito and Fresh Cilantro
Plump shrimp infused with a fragrant tomato-onion base and finished with a zesty cilantro boost. This puerto rican-inspired seafood ready in about 20 minutes pairs large, peeled and deveined shrimp, olive oil, (prepared) sofrito for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.
Ingredients
- 1 lb large, peeled and deveined shrimp
- 2 tbsp olive oil
- 1/2 cup (prepared) sofrito
- 2 cloves, minced garlic
- 1/4 cup, chopped cilantro
- 1 tbsp lime juice
- 1/4 tsp salt
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the 1 lb peeled and deveined shrimp and cook for 2-3 minutes per side until pink and opaque, then transfer to a plate.
- Step 2: Add the 1/2 cup prepared sofrito and 2 minced garlic cloves to the skillet; cook for 2 minutes until fragrant and the sofrito begins to thicken.
- Step 3: Return the shrimp to the skillet, add 1/4 cup chopped cilantro and 1 tbsp lime juice, and toss to coat. Season with 1/4 tsp salt and cook for 1 more minute until heated through.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Shrimp with Sofrito and Fresh Cilantro take to make?
Total time is about 20 minutes (10 min prep + 10 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 Sofrito and Fresh Cilantro?
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 olive oil from drying out.
Can I substitute ingredients in Sautéed Shrimp with Sofrito and Fresh Cilantro?
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 Sofrito and Fresh Cilantro 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 Sofrito and Fresh Cilantro?
Puerto Rican 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.
What others are saying
- ★★★★☆
Very good for a 10-minute recipe. Would bump up the spice level though.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
- ★★☆☆☆
Didn't come together the way I expected. Flavors were flat.
