Sautéed Shrimp with Garlic and Coconut Vinegar
Tender shrimp sautéed with a punch of garlic and finished with a splash of Filipino coconut vinegar for a tangy, aromatic seafood dish. This filipino-inspired seafood ready in about 17 minutes pairs shrimp, peeled and deveined, garlic cloves, thinly sliced, coconut vinegar 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.
Ingredients
- 1 lb shrimp, peeled and deveined
- 6 cloves garlic cloves, thinly sliced
- 3 tbsp coconut vinegar
- 1 tbsp fish sauce
- 2 tbsp vegetable oil
- 1/4 tsp freshly ground black pepper
- 2 stalks green onions, chopped
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 6 thinly sliced garlic cloves and sauté for 2 minutes until fragrant and lightly golden but not burnt.
- Step 2: Increase heat to medium-high and add 1 lb peeled and deveined shrimp. Cook for 2 minutes on one side until the edges turn pink.
- Step 3: Flip shrimp and add 3 tbsp coconut vinegar and 1 tbsp fish sauce, stirring to coat evenly. Cook for an additional 1-2 minutes until shrimp are opaque and sauce slightly reduces.
- Step 4: Season with 1/4 tsp freshly ground black pepper and stir in 2 chopped green onions. Remove from heat and serve immediately with steamed rice.
Frequently asked questions
How long does Sautéed Shrimp with Garlic and Coconut Vinegar 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 and Coconut Vinegar?
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 Garlic and Coconut Vinegar?
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 and Coconut Vinegar 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 and Coconut Vinegar?
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.
