Sautéed Shrimp in Coconut Milk with Chili and Lemongrass
Succulent shrimp simmered in creamy coconut milk infused with lemongrass and fresh chili for a fragrant and slightly spicy Filipino-inspired dish. This filipino-inspired seafood ready in about 20 minutes pairs coconut milk, pepper red chili pepper, sliced thinly, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 pound medium shrimp, peeled and deveined
- 1 cup coconut milk
- 1 stalk fresh lemongrass stalk, bruised and cut into 3-inch pieces
- 1 pepper red chili pepper, sliced thinly
- 4 cloves garlic cloves, minced
- 1 medium onion, thinly sliced
- 2 tbsp vegetable oil
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 2 tbsp fresh cilantro leaves, chopped
Instructions
- Step 1: Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add 4 minced garlic cloves and 1 thinly sliced medium onion, sautéing for 3-4 minutes until softened and aromatic.
- Step 2: Add 1 bruised lemongrass stalk cut into 3-inch pieces and 1 thinly sliced red chili pepper, cooking for 1 minute until fragrant.
- Step 3: Pour in 1 cup coconut milk and 1 tablespoon fish sauce, bring to a gentle simmer over medium-low heat.
- Step 4: Add 1 pound peeled and deveined medium shrimp to the skillet, cooking for 4-5 minutes until shrimp turn pink and opaque, stirring occasionally.
- Step 5: Remove lemongrass stalk pieces, stir in 1 tablespoon lime juice and 2 tablespoons chopped fresh cilantro leaves. Serve immediately with steamed rice.
Frequently asked questions
How long does Sautéed Shrimp in Coconut Milk with Chili and Lemongrass take to make?
Total time is about 20 minutes (10 min prep + 10 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 in Coconut Milk with Chili and Lemongrass?
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 coconut milk from drying out.
Can I substitute ingredients in Sautéed Shrimp in Coconut Milk with Chili and Lemongrass?
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 in Coconut Milk with Chili and Lemongrass 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 in Coconut Milk with Chili and Lemongrass?
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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