Sautéed Gabi Leaves with Coconut Milk and Shrimp

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender gabi (taro) leaves simmered in rich coconut milk with fresh shrimp and aromatic garlic for a creamy, comforting vegetable dish. This filipino-inspired seafood ready in about 30 minutes pairs coconut milk, garlic cloves, minced, medium onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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.

Prep: 10 min Cook: 20 min Serves 4 Filipino cuisine 250 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tablespoons cooking oil in a large skillet over medium heat. Add 5 minced garlic cloves and 1 finely chopped medium onion, sautéing for 3-4 minutes until translucent and fragrant.
  2. Step 2: Add 8 ounces fresh shrimp to the skillet and cook for 2 minutes until they turn pink.
  3. Step 3: Stir in 4 cups chopped gabi leaves, 1 cup coconut milk, 1/2 cup water, and 1 tablespoon fish sauce. Mix well and bring to a gentle simmer.
  4. Step 4: Cover and cook over low heat for 15 minutes, stirring occasionally, until gabi leaves are tender and the sauce thickens slightly. Season with 1/4 teaspoon black pepper before serving.

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Frequently asked questions

How long does Sautéed Gabi Leaves with Coconut Milk and Shrimp take to make?

Total time is about 30 minutes (10 min prep + 20 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 Leaves with Coconut Milk and Shrimp?

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 Gabi Leaves with Coconut Milk and Shrimp?

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 Leaves with Coconut Milk and Shrimp 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 Leaves with Coconut Milk and Shrimp?

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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