Sautéed Garlic Shrimp with Calamansi and Chili

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

A quick and flavorful Filipino-style shrimp sauté featuring fresh garlic, tangy calamansi juice, and a hint of chili heat. This filipino-inspired seafood ready in about 16 minutes pairs medium shrimp, peeled and deveined, garlic cloves, thinly sliced, bird's eye chili, sliced (optional) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

★ 4.4 (9 ratings) Prep: 10 min Cook: 6 min Serves 3 Filipino cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 6 thinly sliced garlic cloves and sauté for 1-2 minutes until fragrant and lightly golden but not burnt.
  2. Step 2: Add 1 lb peeled and deveined medium shrimp to the skillet and cook for 2 minutes on one side until pink and opaque.
  3. Step 3: Flip shrimp, add 1 sliced bird's eye chili, 3 tbsp calamansi juice, 1/2 tsp salt, and 1/4 tsp ground black pepper. Stir and cook for another 2 minutes until shrimp are cooked through and sauce slightly reduces.
  4. Step 4: Remove from heat, garnish with 2 tbsp chopped fresh parsley or green onions, and serve immediately with steamed rice or as an appetizer.

Frequently asked questions

How long does Sautéed Garlic 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 Shrimp with Calamansi and Chili?

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 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 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 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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