Sautéed Garlic Shrimp with Coconut and Calamansi Butter

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

Succulent shrimp sautéed in a fragrant coconut oil and calamansi-infused butter sauce, perfect over rice or noodles. This filipino-inspired seafood 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.

Prep: 10 min Cook: 6 min Serves 4 Filipino cuisine 280 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Sautéed Garlic Shrimp with Coconut and Calamansi Butter 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 Coconut and Calamansi Butter?

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 Coconut and Calamansi 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 Coconut and Calamansi 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 Coconut and Calamansi 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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