Sautéed Garlic Shrimp in Coconut Milk with Chili and Lemongrass

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Succulent shrimp simmered gently in creamy coconut milk infused with garlic, fresh lemongrass, and a mild chili kick. This filipino-inspired seafood ready in about 20 minutes pairs large 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.

Prep: 10 min Cook: 10 min Serves 4 Filipino cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 5 minced garlic cloves and 1 bruised chopped lemongrass stalk, sautéing for 2 minutes until fragrant.
  2. Step 2: Add 1 lb peeled and deveined large shrimp to the skillet and cook for 2 minutes, stirring gently until shrimp begin to turn pink.
  3. Step 3: Pour in 1 cup coconut milk, add 1 sliced bird’s eye chili, 1 tbsp fish sauce, and 1 tsp brown sugar. Stir to combine and simmer gently for 5 minutes until shrimp are cooked through and sauce thickens slightly.
  4. Step 4: Remove lemongrass stalk pieces and stir in 1 tbsp fresh lime juice.
  5. Step 5: Transfer to serving dish and garnish with 2 tbsp fresh cilantro leaves before serving with steamed jasmine rice.

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Frequently asked questions

How long does Sautéed Garlic 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 Garlic 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 Garlic 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 Garlic 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 Garlic 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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