Sautéed Garlic Shrimp with Coconut Milk and Chili

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A creamy, mildly spicy seafood dish where shrimp is gently simmered in coconut milk infused with garlic and fresh chili. This Filipino-inspired seafood recipe, ready in about 22 minutes, pairs medium 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 320 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: 12 min Serves 4 Filipino cuisine 320 cal/serving

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Ingredients

1 lb medium shrimp, peeled and deveined
1 cup coconut milk
5 garlic cloves, minced
1 small chili red chili, sliced thin
1 small onion, sliced thin
2 tbsp vegetable oil
1 tbsp fish sauce
1 tbsp lime juice
1/4 tsp black pepper, freshly ground
2 tbsp fresh cilantro leaves for garnish

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 5 minced garlic cloves and 1 small thinly sliced onion, sauté for 2-3 minutes until fragrant and translucent.
Step 2: Add 1 lb peeled and deveined medium shrimp and 1 small thinly sliced red chili to the skillet. Cook for 2 minutes, stirring frequently until shrimp start turning pink.
Step 3: Pour in 1 cup coconut milk and 1 tbsp fish sauce. Bring to a gentle simmer and cook for 4-5 minutes until shrimp are cooked through and the sauce slightly thickens.
Step 4: Stir in 1 tbsp lime juice and season with 1/4 tsp freshly ground black pepper. Remove from heat and garnish with 2 tbsp fresh cilantro leaves before serving with steamed jasmine rice.