Stovetop Sautéed Shrimp with Chili and Lime

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

Quickly sautéed shrimp infused with zesty lime and a kick of chili for a vibrant, flavorful dish. This latin american-inspired seafood ready in about 10 minutes pairs large shrimp, peeled and deveined, olive oil, red chili flakes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, 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: 5 min Cook: 5 min Serves 4 Latin American cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a 9.5-inch nonstick skillet over medium-high heat until shimmering.
  2. Step 2: Add 3 thinly sliced garlic cloves and 1/2 tsp red chili flakes, sauté for 30 seconds until fragrant but not browned.
  3. Step 3: Add 1 lb peeled and deveined large shrimp in a single layer, season with 3/4 tsp salt, and cook for 2 minutes without stirring until the edges turn pink and slightly crisp.
  4. Step 4: Flip shrimp and cook for another 2 minutes until fully opaque.
  5. Step 5: Remove pan from heat and immediately stir in 2 tbsp fresh lime juice and 2 tbsp chopped cilantro for a bright finish; serve hot.

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Frequently asked questions

How long does Stovetop Sautéed Shrimp with Chili and Lime take to make?

Total time is about 10 minutes (5 min prep + 5 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 Stovetop Sautéed 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 olive oil from drying out.

Can I substitute ingredients in Stovetop Sautéed 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 Stovetop Sautéed Shrimp with Chili and Lime for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Stovetop Sautéed Shrimp with Chili and Lime?

Latin American 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.

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