Sautéed Garlic Shrimp with Calamansi Butter Sauce

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

Juicy shrimp sautéed in garlic and finished with a bright, tangy calamansi-infused butter sauce. This filipino-inspired seafood ready in about 18 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 280 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: 10 min Cook: 8 min Serves 4 Filipino cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Melt 2 tbsp unsalted butter in a large skillet over medium heat. Add 5 minced garlic cloves and sauté for 1-2 minutes until fragrant but not browned.
  2. Step 2: Increase heat to medium-high and add 1 lb peeled shrimp, seasoned with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 2-3 minutes on each side until pink and opaque.
  3. Step 3: Reduce heat to low, add remaining 2 tbsp butter and 3 tbsp calamansi juice. Stir continuously for 1 minute until butter melts and sauce slightly thickens.
  4. Step 4: Remove from heat, sprinkle 2 tbsp chopped fresh parsley over shrimp, and toss gently before serving with steamed rice or crusty bread.

Frequently asked questions

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

Total time is about 18 minutes (10 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 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 with Calamansi 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 with Calamansi 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 with Calamansi 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.

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