Spicy Ginger Chili Garlic Shrimp with Cilantro

By AislePrompt Editorial · ·

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.

A fiery, 15-minute Asian-inspired dish with plump shrimp glazed in a sticky-sweet chili-ginger sauce, finished with fresh cilantro for a vibrant kick. This Asian-inspired seafood recipe (whole30), ready in about 25 minutes, pairs medium shrimp, avocado oil, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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: 10 min Cook: 15 min Serves 4 Asian cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp avocado oil in a large skillet over medium-high heat until hot, then add 1 lb peeled and deveined shrimp and cook for 2 minutes per side until pink and curled; remove and set aside.
  2. Step 2: In the same skillet, add 3 tbsp grated ginger and 4 minced garlic cloves, sautéing for 1 minute until fragrant.
  3. Step 3: Stir in 2 tbsp coconut aminos, 1 tbsp lime juice, and 1 tsp chili garlic paste, then simmer for 2 minutes until sauce thickens slightly.
  4. Step 4: Return the shrimp to the skillet, toss to coat, and cook for 1 minute more until heated through.
  5. Step 5: Remove from heat, stir in 1/4 cup fresh cilantro, and season with salt to taste before serving.

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