Sautéed Garlic Shrimp in Calamansi and Butter Sauce
Succulent shrimp quickly sautéed with fragrant garlic and finished with tangy calamansi juice and creamy butter for a bright seafood dish. This Filipino-inspired seafood recipe, ready in about 16 minutes, pairs large shrimp, peeled and deveined, 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.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 3 tbsp butter
- 5 cloves garlic cloves, minced
- 2 tbsp calamansi juice (or lime juice)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped fresh parsley
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Melt 3 tablespoons butter in a large skillet over medium heat until foaming. Add 5 minced garlic cloves and sauté for 1-2 minutes until fragrant but not browned.
- Step 2: Add 1 pound peeled and deveined large shrimp to the skillet in a single layer. Cook for 2 minutes on one side until pink and opaque.
- Step 3: Flip shrimp and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook for another 1-2 minutes until fully cooked.
- Step 4: Remove skillet from heat and immediately stir in 2 tablespoons calamansi juice and 2 tablespoons chopped fresh parsley. Toss shrimp gently to coat and serve hot.
Frequently asked questions
How long does Sautéed Garlic Shrimp in Calamansi and Butter Sauce 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 Shrimp in Calamansi and Butter Sauce?
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 Sautéed Garlic Shrimp in Calamansi and Butter Sauce?
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 Shrimp in Calamansi and Butter Sauce 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 Sautéed Garlic Shrimp in Calamansi and Butter Sauce?
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.
