Pan-Fried Garlic-Chili Shrimp

Pan-Fried Garlic-Chili Shrimp

Total Time

20 minutes

Serving Size

4 servings


  • 1 lb peeled/deveined extra-large shrimp, tails on
  • 12 cloves garlic
  • 1 red chili (or jalapeño) pepper
  • ½ bunch fresh cilantro
  • 3 limes, for juice/wedges
  • ½ cup unsalted butter
  • ½ teaspoon kosher salt
  • ½ teaspoon pepper
  • Hot, cooked white rice (optional for serving)


  1. Thaw shrimp, if needed. Slice garlic (1/4 cup) and chili thinly. Chop cilantro finely (1/2 cup). Juice 2 limes (2 tablespoons); cut remaining 1 lime into wedges.
  2. Melt butter in large sauté pan on medium-high 4–5 minutes. Add garlic and chilies; cook 30–60 seconds, stirring often, until garlic is golden. Add shrimp and cook 2–3 minutes, stirring occasionally, until pink and opaque.
  3. Stir in cilantro, lime juice, salt, and pepper. Serve over rice, if using, with lime wedges on the side.

Nutritional Information

Amount per ¼ recipe serving: Calories 290, Total Fat 24g, Sat Fat 15g, Trans Fat 1g, Chol 180mg, Sodium 770mg, Carb 5g, Fiber 0g, Total Sugars 0g (Incl. 0g Added Sugars), Protein 20g, Vit D 0%, Calc 6%, Iron 10%, Potas 4%