Sautéed Shrimp with Garlic Butter and Calamansi

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

Quick sautéed shrimp tossed in a bright garlic butter sauce accented with fresh calamansi juice for a zesty Filipino-inspired seafood dish. This filipino-inspired seafood ready in about 15 minutes pairs large shrimp, peeled and deveined, unsalted butter, garlic cloves, finely minced 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.

Prep: 10 min Cook: 5 min Serves 4 Filipino cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Melt 3 tbsp unsalted butter in a large skillet over medium heat until foaming. Add 5 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
  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 develop a slight sear.
  3. Step 3: Flip shrimp and cook for another 2 minutes until opaque and pink throughout. Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper.
  4. Step 4: Remove skillet from heat and stir in 2 tbsp fresh calamansi juice and 2 tbsp chopped fresh parsley. Toss gently to coat shrimp in garlic butter sauce. Serve immediately.

Frequently asked questions

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

Total time is about 15 minutes (10 min prep + 5 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 Butter and Calamansi?

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 Garlic Butter and Calamansi?

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 Butter and Calamansi 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 Butter and Calamansi?

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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