Stir-Fried Garlic Shrimp with Chili and Lime
A quick, vibrant stir-fry featuring succulent shrimp tossed with fragrant garlic, spicy chili, and zesty lime juice for a bright finish. This asian-inspired seafood ready in about 16 minutes pairs large shrimp, peeled and deveined, garlic cloves, minced, small red chili, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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.
Ingredients
- 12 oz large shrimp, peeled and deveined
- 4 cloves garlic cloves, minced
- 1 small red chili, thinly sliced
- 2 tbsp lime juice
- 1 tbsp soy sauce
- 2 tbsp vegetable oil
- 2 tbsp fresh cilantro leaves
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat until shimmering. Add 4 minced garlic cloves and 1 small thinly sliced red chili, sautéing for 30 seconds until fragrant but not burnt.
- Step 2: Add 12 oz peeled and deveined large shrimp to the skillet, spreading evenly. Cook without stirring for 2 minutes until the edges turn pink and start to curl.
- Step 3: Flip the shrimp and cook for another 1-2 minutes until fully opaque and cooked through. Season with 1/4 tsp salt and 1/8 tsp black pepper.
- Step 4: Remove from heat and immediately stir in 1 tbsp soy sauce and 2 tbsp fresh lime juice, tossing to coat the shrimp evenly.
- Step 5: Garnish with 2 tbsp fresh cilantro leaves before serving to add a fresh herbal note.
Frequently asked questions
How long does Stir-Fried Garlic Shrimp with Chili and Lime take to make?
Total time is about 16 minutes (10 min prep + 6 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 Stir-Fried Garlic Shrimp with Chili and Lime?
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 garlic cloves, minced from drying out.
Can I substitute ingredients in Stir-Fried Garlic Shrimp with Chili and Lime?
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 Stir-Fried Garlic Shrimp with Chili and Lime 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 Stir-Fried Garlic Shrimp with Chili and Lime?
Asian 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.
