Sautéed Shrimp with Sofrito and Fresh Cilantro

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

Plump shrimp infused with a fragrant tomato-onion base and finished with a zesty cilantro boost. This Puerto Rican-inspired seafood recipe, ready in about 20 minutes, pairs shrimp, olive oil, 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

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. 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.