Garlic-Butter Shrimp with Calamansi and Chili Flakes

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

Succulent shrimp sautéed in garlic butter, brightened with fresh calamansi juice and a touch of heat from chili flakes. This filipino-inspired seafood ready in about 16 minutes pairs large shrimp, peeled and deveined, unsalted butter, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

★ 4.1 (15 ratings) Prep: 10 min Cook: 6 min Serves 4 Filipino cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Melt 3 tbsp unsalted butter in a large skillet over medium heat. Add 5 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
  2. Step 2: Add 1 lb peeled and deveined shrimp to the skillet in a single layer. Cook for 2 minutes without stirring, then flip and cook another 1-2 minutes until shrimp are pink and opaque.
  3. Step 3: Stir in 2 tbsp calamansi juice and 1/2 tsp red chili flakes, tossing the shrimp to coat evenly. Season with salt and freshly ground black pepper to taste.
  4. Step 4: Remove from heat, sprinkle with 2 tbsp chopped fresh parsley, and serve immediately with steamed rice or crusty bread.

Frequently asked questions

How long does Garlic-Butter Shrimp with Calamansi and Chili Flakes 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 Garlic-Butter Shrimp with Calamansi and Chili Flakes?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Garlic-Butter Shrimp with Calamansi and Chili Flakes?

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 Garlic-Butter Shrimp with Calamansi and Chili Flakes 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 Garlic-Butter Shrimp with Calamansi and Chili Flakes?

Filipino 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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