Sautéed Garlic Shrimp with Coconut and Calamansi Butter

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

Succulent shrimp sautéed in a fragrant coconut oil and calamansi-infused butter sauce, perfect over rice or noodles. This Filipino-inspired seafood recipe, ready in about 16 minutes, pairs large shrimp, coconut oil, unsalted butter 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.

Ingredients

• 1 lb, peeled and deveined large shrimp
• 2 tbsp coconut oil
• 3 tbsp unsalted butter
• 5 cloves, minced garlic cloves
• 2 tbsp (or substitute fresh lime juice) calamansi juice
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp chopped, for garnish fresh parsley

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp coconut oil in a large skillet over medium-high heat until shimmering. Add 5 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
2. Step 2: Add 1 lb peeled and deveined shrimp to the skillet in a single layer. Cook for 2 minutes without stirring until the underside is pink and slightly golden.
3. Step 3: Flip shrimp and add 3 tbsp unsalted butter, 2 tbsp calamansi juice, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper. Stir and cook for another 2 minutes until shrimp are opaque and coated with the buttery sauce.
4. Step 4: Remove from heat, garnish with 1 tbsp chopped fresh parsley, and serve immediately over steamed rice or noodles.