Sautéed Shrimp with Coconut and Turmeric
A fragrant Philippine-inspired shrimp sauté infused with creamy coconut milk and earthy turmeric for a vibrant, tropical dish. This filipino-inspired seafood ready in about 25 minutes pairs large shrimp, peeled and deveined, coconut milk, fresh turmeric root, grated 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.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 cup coconut milk
- 1 tbsp fresh turmeric root, grated
- 4 cloves garlic, minced
- 2 medium shallots, thinly sliced
- 2 tbsp cooking oil
- 1 tbsp fresh lime juice
- 2 tbsp fresh cilantro, chopped
- to taste salt
- to taste black pepper
Instructions
- Step 1: Heat 2 tbsp cooking oil in a large skillet over medium heat. Add 4 minced garlic cloves and 2 thinly sliced shallots, sautéing for 3 minutes until fragrant and translucent.
- Step 2: Stir in 1 tbsp grated fresh turmeric root and cook for 1 minute until aromatic.
- Step 3: Add 1 lb peeled and deveined large shrimp to the skillet, cooking for 2 minutes per side until they turn pink and opaque.
- Step 4: Pour in 1 cup coconut milk, stirring gently to combine, and simmer for 5 minutes until the sauce thickens slightly.
- Step 5: Remove from heat and stir in 1 tbsp fresh lime juice and 2 tbsp chopped fresh cilantro. Season with salt and black pepper to taste. Serve warm over steamed rice or noodles.
Frequently asked questions
How long does Sautéed Shrimp with Coconut and Turmeric take to make?
Total time is about 25 minutes (10 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 Shrimp with Coconut and Turmeric?
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 with Coconut and Turmeric?
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 Coconut and Turmeric 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 Coconut and Turmeric?
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.
