Garlic-Sautéed Shrimp with Calamansi and Chili

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

A quick Filipino seafood stir-fry featuring plump shrimp cooked with garlic, fresh calamansi juice, and a hint of chili heat. This filipino-inspired seafood ready in about 17 minutes pairs raw shrimp, peeled and deveined, garlic cloves, calamansi juice 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: 10 min Cook: 7 min Serves 4 Filipino cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Peel and thinly slice 5 garlic cloves and finely chop 1 small fresh red chili, removing seeds if less heat is desired.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add the sliced garlic and chopped chili, sautéing for 1-2 minutes until fragrant and the garlic edges turn golden brown.
  3. Step 3: Add 1 lb peeled and deveined raw shrimp to the skillet and season with 1/2 tsp salt and 1/4 tsp black pepper. Stir-fry for 3-4 minutes until the shrimp turn pink and opaque.
  4. Step 4: Pour in 3 tbsp fresh calamansi juice and toss the shrimp quickly to coat, cooking for an additional 1 minute until the sauce slightly reduces.
  5. Step 5: Remove from heat and sprinkle with 2 tbsp chopped green onions. Serve immediately with steamed rice for a bright and flavorful meal.

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Frequently asked questions

How long does Garlic-Sautéed Shrimp with Calamansi and Chili take to make?

Total time is about 17 minutes (10 min prep + 7 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-Sautéed Shrimp with Calamansi and Chili?

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 from drying out.

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

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-Sautéed Shrimp with Calamansi and Chili 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-Sautéed Shrimp with Calamansi and Chili?

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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