Sautéed Shrimp with Calamansi and Chili Garlic Sauce

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

Juicy shrimp quickly sautéed in a zesty calamansi and garlic sauce with a hint of heat from fresh chili, perfect for a light and flavorful Filipino-inspired seafood dish. This filipino-inspired seafood ready in about 12 minutes pairs large shrimp, peeled and deveined, calamansi juice, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 3, 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: 5 min Cook: 7 min Serves 3 Filipino cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat until shimmering. Add 5 minced garlic cloves and 1 small finely chopped fresh red chili, sauté for 1 minute until fragrant but not burnt.
  2. Step 2: Add 1 lb peeled and deveined large shrimp to the skillet in a single layer. Cook for 2 minutes without stirring to get a slight sear.
  3. Step 3: Flip the shrimp and add 1/4 cup calamansi juice, 1 tbsp soy sauce, 1 tsp brown sugar, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper. Stir and cook for another 2-3 minutes until shrimp are opaque and the sauce slightly thickens.
  4. Step 4: Remove from heat, garnish with 2 tbsp chopped scallions, and serve immediately with steamed rice or as a flavorful appetizer.

Frequently asked questions

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

Total time is about 12 minutes (5 min prep + 7 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 with Calamansi and Chili Garlic 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 Shrimp with Calamansi and Chili Garlic 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 with Calamansi and Chili Garlic Sauce for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 with Calamansi and Chili Garlic 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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