Sautéed Shrimp with Calamansi and Coconut Vinegar Glaze
Juicy shrimp quickly sautéed and glazed with tart calamansi juice and traditional Filipino coconut vinegar for a bright, tangy finish. This filipino-inspired seafood ready in about 18 minutes pairs pound shrimp, peeled and deveined, calamansi juice, coconut vinegar 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 pound shrimp, peeled and deveined
- 3 tbsp calamansi juice
- 2 tbsp coconut vinegar
- 4 cloves, minced garlic cloves
- 1 tsp brown sugar
- 2 tbsp vegetable oil
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
- Step 2: Add 1 pound peeled and deveined shrimp to the skillet and cook for 2 minutes per side until they turn pink and opaque.
- Step 3: Stir in 3 tbsp calamansi juice, 2 tbsp coconut vinegar, and 1 tsp brown sugar. Cook for an additional 2 minutes, letting the glaze reduce and coat the shrimp.
- Step 4: Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Toss gently and remove from heat immediately to avoid overcooking.
- Step 5: Serve warm with steamed jasmine rice or a fresh salad to balance the tangy glaze.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Shrimp with Calamansi and Coconut Vinegar Glaze take to make?
Total time is about 18 minutes (10 min prep + 8 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 Coconut Vinegar Glaze?
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 calamansi juice from drying out.
Can I substitute ingredients in Sautéed Shrimp with Calamansi and Coconut Vinegar Glaze?
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 Coconut Vinegar Glaze 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 with Calamansi and Coconut Vinegar Glaze?
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.
