Sautéed Gabi and Tomatoes with Shrimp in Garlic Butter
A savory Filipino vegetable and seafood stir-fry featuring tender gabi (taro) chunks and juicy shrimp sautéed with fresh tomatoes and garlic in butter. This filipino-inspired seafood ready in about 30 minutes pairs gabi (taro) root, peeled and cubed, medium shrimp, peeled and deveined, unsalted butter 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.
Ingredients
- 2 cups gabi (taro) root, peeled and cubed
- 12 oz medium shrimp, peeled and deveined
- 2 medium (about 1 cup) ripe tomatoes, chopped
- 3 tbsp unsalted butter
- 4 cloves garlic cloves, minced
- 1 small (about 1/3 cup) onion, chopped
- 1 tbsp fish sauce
- 1/4 tsp black pepper
- 1/2 cup water
- 2 tbsp for garnish chopped green onions
Instructions
- Step 1: Place 2 cups peeled and cubed gabi in a saucepan with 1/2 cup water and a pinch of salt. Bring to a boil over medium-high heat, then reduce to medium and simmer for 10 minutes until gabi is just tender but not mushy. Drain and set aside.
- Step 2: Heat 3 tbsp unsalted butter in a large skillet over medium heat until melted and foamy. Add 4 minced garlic cloves and 1/3 cup chopped onion, sautéing for 2-3 minutes until fragrant and translucent.
- Step 3: Add 12 oz peeled and deveined shrimp to the skillet, cooking for 2 minutes per side until pink and opaque.
- Step 4: Stir in 1 cup chopped ripe tomatoes and the parboiled gabi cubes. Add 1 tbsp fish sauce and 1/4 tsp black pepper, tossing gently.
- Step 5: Cook together for 3-4 minutes, allowing the tomatoes to soften and flavors to meld, stirring occasionally.
- Step 6: Remove from heat and garnish with 2 tbsp chopped green onions. Serve warm as a flavorful vegetable and seafood side or main dish.
Frequently asked questions
How long does Sautéed Gabi and Tomatoes with Shrimp in Garlic Butter take to make?
Total time is about 30 minutes (15 min prep + 15 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 Gabi and Tomatoes with Shrimp in Garlic 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 Gabi and Tomatoes with Shrimp in Garlic 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 Gabi and Tomatoes with Shrimp in Garlic 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 Gabi and Tomatoes with Shrimp in Garlic 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.
