Sautéed Garlic Shrimp with Coconut and Lime

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

A quick and vibrant seafood dish combining succulent shrimp sautéed with fragrant garlic, finished with creamy coconut milk and bright lime zest. This filipino-inspired seafood ready in about 16 minutes pairs large shrimp, peeled and deveined, vegetable oil, 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.

★ 4.4 (9 ratings) Prep: 8 min Cook: 8 min Serves 4 Filipino cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add 5 minced garlic cloves and sauté for 30 seconds until fragrant, taking care not to burn.
  2. Step 2: Add 1 lb peeled and deveined shrimp to the skillet in a single layer. Cook for 2 minutes without stirring to get a slight sear.
  3. Step 3: Flip the shrimp and cook another 2 minutes until pink and opaque. Season with 1/2 tsp salt and 1/4 tsp black pepper.
  4. Step 4: Pour in 1/2 cup coconut milk, stirring gently to coat the shrimp. Let simmer for 1-2 minutes until the sauce slightly thickens.
  5. Step 5: Remove from heat and stir in 1 tsp lime zest and 1 tbsp lime juice for brightness.
  6. Step 6: Garnish with 2 tbsp chopped cilantro and serve immediately.

Frequently asked questions

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

Total time is about 16 minutes (8 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 Lime?

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 Lime?

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 Lime 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 Lime?

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.

What others are saying

Related recipes