Sautéed Garlic Shrimp with Calamansi and Butter

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Quick sauté of plump shrimp with fragrant garlic, tart calamansi juice, and rich butter, ideal for a flavorful Filipino seafood dish. This filipino-inspired seafood ready in about 11 minutes pairs large shrimp, peeled and deveined, garlic cloves, thinly sliced, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 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: 5 min Cook: 6 min Serves 4 Filipino cuisine 230 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tablespoons unsalted butter in a large skillet over medium heat until melted and foaming. Add 5 thinly sliced garlic cloves and sauté for 1-2 minutes until fragrant and lightly golden without burning.
  2. 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 slightly opaque.
  3. Step 3: Flip the shrimp over and pour in 2 tablespoons calamansi juice along with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir to coat and cook for another 2 minutes until shrimp are fully cooked and the sauce slightly thickens.
  4. Step 4: Remove from heat and sprinkle 1 tablespoon chopped fresh parsley over the shrimp. Toss gently and serve immediately with steamed rice or as a tasty appetizer.

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Frequently asked questions

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

Total time is about 11 minutes (5 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 with Calamansi and Butter?

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, thinly sliced from drying out.

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

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 with Calamansi and Butter 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 with Calamansi and Butter?

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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