Sautéed Garlic Shrimp with Coconut and Chili

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

Succulent shrimp cooked quickly in coconut milk with fragrant garlic and a touch of heat from red chili peppers. This filipino-inspired seafood ready in about 18 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 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.

★ 4.4 (8 ratings) Prep: 10 min Cook: 8 min Serves 4 Filipino cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 5 minced garlic cloves and 1 small thinly sliced red chili, sauté for 1 minute until fragrant but not browned.
  2. Step 2: Add 1 lb peeled shrimp to the skillet in a single layer and cook for 2 minutes, stirring occasionally until shrimp turn pink.
  3. Step 3: Pour in 1/2 cup coconut milk and 1 tbsp fish sauce, stirring gently. Bring to a simmer and cook for another 3 minutes until the sauce slightly thickens and coats the shrimp.
  4. Step 4: Remove from heat and stir in 1 tbsp fresh lime juice and 2 tbsp chopped fresh cilantro. Season with salt to taste and serve immediately.

Frequently asked questions

How long does Sautéed Garlic Shrimp with Coconut and Chili take to make?

Total time is about 18 minutes (10 min prep + 8 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 with Coconut and Chili?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Sautéed Garlic Shrimp with Coconut and Chili?

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 with Coconut and Chili 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 with Coconut and Chili?

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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