Sautéed Garlic Shrimp with Coconut Milk and Spinach
Succulent shrimp sautéed with fragrant garlic and simmered in creamy coconut milk, combined with tender spinach for a rich and comforting Filipino-inspired dish. This filipino-inspired seafood ready in about 25 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.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup coconut milk
- 5 cloves garlic cloves, minced
- 4 cups spinach leaves, washed
- 2 tbsp vegetable oil
- 1 tsp salt
- 1/2 tsp black pepper, freshly ground
- 1/4 tsp red chili flakes (optional)
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add 5 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
- Step 2: Add 1 pound large shrimp to the skillet and sauté for 2-3 minutes until they turn pink and opaque.
- Step 3: Pour in 1 cup coconut milk and stir gently. Bring to a simmer and cook for 4 minutes until the sauce slightly thickens.
- Step 4: Add 4 cups washed spinach leaves to the skillet, season with 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon red chili flakes if using. Stir and cook for 2 minutes until spinach wilts.
- Step 5: Remove from heat and serve immediately over steamed jasmine rice or as a rich protein side.
Frequently asked questions
How long does Sautéed Garlic Shrimp with Coconut Milk and Spinach take to make?
Total time is about 25 minutes (10 min prep + 15 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 Spinach?
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 Spinach?
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 Spinach 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 Spinach?
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.
