Spicy Sautéed Shrimp with Cilantro Lime Quinoa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Bright and zesty sautéed shrimp seasoned with chili and garlic served atop fluffy quinoa mixed with fresh cilantro and lime zest. This latin american-inspired seafood (gluten free) ready in about 30 minutes pairs peeled and deveined raw shrimp, olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Prep: 10 min Cook: 20 min Serves 2 Latin American cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 3/4 cup quinoa under cold water and combine in a pot with 1 1/2 cups water and 1/2 tsp salt. Bring to a boil over high heat, then lower to a simmer, cover, and cook for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and fluff with a fork.
  2. Step 2: While quinoa cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 3 minced garlic cloves and 1/2 tsp red chili flakes, sauté for 30 seconds until fragrant.
  3. Step 3: Add 12 oz raw shrimp to the skillet, season with 1/4 tsp salt and 1/4 tsp black pepper, and sauté for 3-4 minutes, stirring occasionally, until shrimp turn pink and opaque.
  4. Step 4: Remove skillet from heat and stir in 2 tbsp lime juice.
  5. Step 5: Transfer cooked quinoa to a bowl and fold in 1/4 cup chopped fresh cilantro and 1 tsp lime zest. Serve the spicy shrimp on top of the cilantro lime quinoa immediately.

Frequently asked questions

How long does Spicy Sautéed Shrimp with Cilantro Lime Quinoa 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 Spicy Sautéed Shrimp with Cilantro Lime Quinoa?

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 Spicy Sautéed Shrimp with Cilantro Lime Quinoa?

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 Spicy Sautéed Shrimp with Cilantro Lime Quinoa 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.

Is Spicy Sautéed Shrimp with Cilantro Lime Quinoa gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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