Sautéed Shrimp in Garlic Butter with Calamansi
Succulent shrimp swiftly cooked in a fragrant garlic butter sauce, brightened with fresh calamansi juice for a tangy finish. This filipino-inspired seafood ready in about 11 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 180 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 large shrimp, peeled and deveined
- 3 tbsp unsalted butter
- 5 cloves garlic cloves, minced
- 2 tbsp calamansi juice
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 2 tbsp chopped fresh parsley
Instructions
- Step 1: Pat dry 1 lb large shrimp and season with 1/2 tsp salt and 1/4 tsp ground black pepper.
- Step 2: Heat 3 tbsp unsalted butter in a large skillet over medium heat until melted and bubbling.
- Step 3: Add 5 minced garlic cloves and sauté for 1-2 minutes until fragrant but not browned.
- Step 4: Add the shrimp in a single layer and cook for 2 minutes per side until they turn pink and opaque.
- Step 5: Remove the skillet from heat, then stir in 2 tbsp fresh calamansi juice and 2 tbsp chopped fresh parsley.
- Step 6: Toss shrimp gently to coat and serve immediately 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 Butter with Calamansi take to make?
Total time is about 11 minutes (5 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 Shrimp in Garlic Butter with Calamansi?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep unsalted butter from drying out.
Can I substitute ingredients in Sautéed Shrimp in Garlic Butter with Calamansi?
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 Butter with Calamansi 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 Butter with Calamansi?
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.
