Sautéed Shrimp with Garlic and Calamansi Citrus

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

Quickly sautéed shrimp infused with zesty Filipino calamansi juice and aromatic garlic for a bright, flavorful seafood dish. This filipino-inspired seafood ready in about 12 minutes pairs large shrimp, peeled and deveined, garlic cloves, thinly sliced, butter 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.

Prep: 5 min Cook: 7 min Serves 4 Filipino cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tablespoon vegetable oil and 2 tablespoons butter in a large skillet over medium-high heat until melted and shimmering.
  2. Step 2: Add 5 thinly sliced garlic cloves and sauté for 1-2 minutes until fragrant and golden but not burnt.
  3. Step 3: Add 1 pound peeled and deveined large shrimp in a single layer. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  4. Step 4: Cook the shrimp for 2-3 minutes on one side until pink and opaque, then flip and cook for another 1-2 minutes.
  5. Step 5: Remove the skillet from heat and immediately pour in 3 tablespoons calamansi juice, stirring to coat the shrimp and garlic evenly.
  6. Step 6: Sprinkle 1 tablespoon chopped fresh parsley over the shrimp and serve hot with steamed rice or crusty bread.

Equipment for this recipe

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Frequently asked questions

How long does Sautéed Shrimp with Garlic and Calamansi Citrus 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 Garlic and Calamansi Citrus?

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 garlic cloves, thinly sliced from drying out.

Can I substitute ingredients in Sautéed Shrimp with Garlic and Calamansi Citrus?

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 Citrus 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 Citrus?

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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