Sautéed Shrimp in Garlic and Calamansi Butter Sauce
Succulent shrimp quickly sautéed with fragrant garlic and finished in a tangy calamansi and butter sauce, a bright Filipino seafood dish. This filipino-inspired seafood ready in about 12 minutes blends peeled and deveined large shrimp, butter, minced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 210 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
- 3 tbsp butter
- 5 minced garlic cloves
- 3 tbsp (or substitute fresh lime juice) calamansi juice
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 2 tbsp for garnish chopped parsley
Instructions
- Step 1: Heat 3 tablespoons butter in a large skillet over medium heat until melted and foaming. Add 5 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
- Step 2: Add 1 lb peeled and deveined large shrimp to the skillet in a single layer and season with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Cook for 2 minutes without stirring until the edges turn pink and start to crisp.
- Step 3: Flip the shrimp and cook for another 1-2 minutes until fully opaque.
- Step 4: Remove the skillet from heat and immediately stir in 3 tablespoons calamansi juice to deglaze and create a bright, tangy sauce.
- Step 5: Transfer shrimp to a serving dish and spoon the garlic butter sauce over them. Garnish with 2 tablespoons chopped parsley and serve warm with steamed rice or crusty bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Shrimp in Garlic and Calamansi Butter Sauce take to make?
Total time is about 12 minutes (5 min prep + 7 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Sautéed Shrimp in Garlic and Calamansi Butter Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Sautéed Shrimp in Garlic and 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 Shrimp in Garlic and 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 Shrimp in Garlic and 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.
