Sautéed Garlic Butter Shrimp with Calamansi and Chili
Succulent shrimp sautéed in a fragrant garlic butter sauce, brightened with fresh calamansi juice and balanced with a gentle kick of chili. 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 210 calories and feeds 3, 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.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 3 tbsp unsalted butter
- 5 cloves garlic cloves, minced
- 2 tbsp calamansi juice (or lime juice)
- 1 small chili fresh red chili, thinly sliced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp chopped fresh parsley (optional)
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat dry 1 lb peeled and deveined large shrimp and season with 1/2 tsp salt and 1/4 tsp black pepper.
- Step 2: Heat 3 tbsp unsalted butter in a large skillet over medium heat until melted and foaming. Add 5 minced garlic cloves and 1 small thinly sliced fresh red chili, sauté for 1-2 minutes until fragrant but not browned.
- Step 3: Increase heat to medium-high and add the shrimp in a single layer. Cook for 2 minutes without stirring until the underside turns pink and slightly golden.
- Step 4: Flip the shrimp and cook for another 1-2 minutes until opaque and cooked through.
- Step 5: Remove the skillet from heat and immediately stir in 2 tbsp fresh calamansi juice to brighten the sauce.
- Step 6: Garnish with 1 tbsp chopped fresh parsley if desired and serve hot with steamed rice or crusty bread.
Frequently asked questions
How long does Sautéed Garlic Butter Shrimp with Calamansi and Chili 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 Sautéed Garlic Butter 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 unsalted butter from drying out.
Can I substitute ingredients in Sautéed Garlic Butter 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 Sautéed Garlic Butter Shrimp with Calamansi and Chili for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Sautéed Garlic Butter 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.
