Sautéed Garlic Shrimp with Calamansi and Soy Glaze

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

Quick sautéed shrimp tossed in a bright calamansi and soy sauce glaze, infused with garlic and a hint of heat — perfect for a fast Filipino-inspired seafood dish. This filipino-inspired seafood ready in about 13 minutes pairs large shrimp, peeled and deveined, calamansi juice (or lime juice), soy sauce 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.

Prep: 5 min Cook: 8 min Serves 3 Filipino cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
  2. Step 2: Add 1 pound peeled and deveined large shrimp in a single layer. Cook for 2 minutes per side until shrimp turn pink and opaque.
  3. Step 3: Pour in 3 tablespoons calamansi juice and 2 tablespoons soy sauce, stirring to coat the shrimp evenly. Add 1/2 teaspoon red chili flakes for a subtle heat.
  4. Step 4: Cook for another 1 minute until the sauce slightly thickens and clings to the shrimp. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
  5. Step 5: Remove from heat and sprinkle 2 tablespoons sliced green onions on top before serving immediately with steamed rice or noodles.

Frequently asked questions

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

Total time is about 13 minutes (5 min prep + 8 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 Soy Glaze?

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 Soy Glaze?

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 Soy Glaze 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 Soy Glaze?

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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