Sautéed Shrimp with Garlic and Calamansi Butter
Juicy shrimp sautéed in a fragrant garlic butter sauce brightened with fresh calamansi juice, a Filipino citrus fruit. This filipino-inspired seafood ready in about 16 minutes pairs peeled and deveined large shrimp, unsalted butter, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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, peeled and deveined large shrimp
- 3 tbsp unsalted butter
- 5 cloves garlic cloves
- 2 tbsp calamansi juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp chopped fresh parsley
Instructions
- Step 1: Peel and finely mince 5 garlic cloves. In a large skillet, melt 3 tbsp unsalted butter over medium heat until foaming.
- Step 2: Add the minced garlic to the butter and sauté for 1 minute until fragrant but not browned.
- Step 3: Add 1 lb peeled and deveined large shrimp to the skillet in a single layer. Season with 1/2 tsp salt and 1/4 tsp black pepper.
- Step 4: Cook shrimp for 2 minutes on one side until pink and starting to curl. Flip shrimp and cook an additional 1-2 minutes until fully opaque.
- Step 5: Remove skillet from heat and stir in 2 tbsp fresh calamansi juice and 1 tbsp chopped fresh parsley.
- Step 6: Toss shrimp gently to coat in the buttery citrus sauce. 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 with Garlic and Calamansi Butter take to make?
Total time is about 16 minutes (10 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 with Garlic and Calamansi Butter?
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 with Garlic and Calamansi Butter?
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 Garlic and Calamansi Butter 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 Garlic and Calamansi Butter?
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.
