Sautéed Garlic Shrimp with Coconut Milk and Chili

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

A creamy, mildly spicy seafood dish where shrimp is gently simmered in coconut milk infused with garlic and fresh chili. This filipino-inspired seafood 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

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Frequently asked questions

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

Total time is about 22 minutes (10 min prep + 12 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 Milk 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 Milk 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 Milk 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 Milk 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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