Sautéed Shrimp with Coconut Milk and Chili in Filipino Style
Tender shrimp cooked in rich coconut milk with fresh chili and aromatic garlic, creating a creamy and mildly spicy dish. This filipino-inspired seafood ready in about 25 minutes pairs shrimp, peeled and deveined, coconut milk, 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 lb shrimp, peeled and deveined
- 1 cup coconut milk
- 1 medium chili fresh red chili, sliced thin
- 4 cloves garlic cloves, minced
- 1 small onion, finely chopped
- 2 tbsp vegetable oil
- 1 tbsp fish sauce
- 1/2 tsp ground black pepper
- to taste salt
- 2 tbsp fresh cilantro leaves for garnish
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 4 minced garlic cloves and 1 finely chopped small onion, sauté for 3-4 minutes until soft and fragrant.
- Step 2: Add 1 lb peeled and deveined shrimp to the skillet and cook for 2 minutes, stirring occasionally until shrimp start to turn pink.
- Step 3: Pour in 1 cup coconut milk and add 1 thinly sliced fresh red chili. Stir gently and simmer over medium-low heat for 5 minutes until sauce slightly thickens and shrimp are cooked through.
- Step 4: Season with 1 tbsp fish sauce, 1/2 tsp ground black pepper, and salt to taste. Stir to combine and cook for another 1 minute.
- Step 5: Remove from heat and garnish with 2 tbsp fresh cilantro leaves. Serve immediately with steamed jasmine rice.
Frequently asked questions
How long does Sautéed Shrimp with Coconut Milk and Chili in Filipino Style 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 Milk and Chili in Filipino Style?
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 shrimp, peeled and deveined from drying out.
Can I substitute ingredients in Sautéed Shrimp with Coconut Milk and Chili in Filipino Style?
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 Milk and Chili in Filipino Style 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 Milk and Chili in Filipino Style?
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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