Sautéed Shrimp with Calamansi and Chili Garlic Sauce

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 recipe, 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

1 lb large shrimp, peeled and deveined
1/4 cup (or substitute with lime juice) calamansi juice
5 cloves, minced garlic cloves
1 small, finely chopped fresh red chili
2 tbsp vegetable oil
1 tbsp soy sauce
1 tsp brown sugar
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 tbsp for garnish chopped scallions

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Instructions

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.
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.
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.
Step 4: Remove from heat, garnish with 2 tbsp chopped scallions, and serve immediately with steamed rice or as a flavorful appetizer.