Sautéed Shrimp with Garlic, Chili, and Calamansi
Succulent shrimp quickly sautéed with fragrant garlic, spicy chili, and a bright splash of calamansi juice for a zesty finish. This filipino-inspired seafood ready in about 17 minutes pairs peeled and deveined medium shrimp, thinly sliced garlic cloves, small, sliced red chili pepper 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.
Ingredients
- 1 lb, peeled and deveined medium shrimp
- 5 cloves, thinly sliced garlic cloves
- 1 small, sliced red chili pepper
- 2 tbsp vegetable oil
- 3 tbsp calamansi juice
- 1 tbsp fish sauce
- 1/4 tsp black pepper
- 2 tbsp for garnish chopped green onions
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat until shimmering. Add 5 thinly sliced garlic cloves and 1 small sliced red chili pepper, sauté for 1-2 minutes until fragrant and garlic is golden but not burnt.
- Step 2: Add 1 lb peeled and deveined medium shrimp to the skillet. Cook for 2-3 minutes, stirring occasionally, until shrimp turn pink and opaque.
- Step 3: Stir in 3 tbsp calamansi juice, 1 tbsp fish sauce, and 1/4 tsp black pepper. Cook for another 1 minute to let flavors meld and sauce slightly reduce.
- Step 4: Remove from heat, garnish with 2 tbsp chopped green onions, and serve immediately with steamed rice or as an appetizer.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Shrimp with Garlic, Chili, and Calamansi take to make?
Total time is about 17 minutes (10 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, Chili, and Calamansi?
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 thinly sliced garlic cloves from drying out.
Can I substitute ingredients in Sautéed Shrimp with Garlic, Chili, 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, Chili, and Calamansi for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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, Chili, 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.
