Sautéed Garlic Shrimp with Coconut Vinegar Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

Succulent shrimp sautéed with fragrant garlic and finished in a bright, tangy coconut vinegar and soy sauce reduction. This filipino-inspired seafood ready in about 18 minutes blends large shrimp, peeled and deveined, garlic cloves, minced, coconut vinegar into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 220 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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 lb large shrimp, peeled and deveined
• 6 cloves garlic cloves, minced
• 3 tbsp coconut vinegar
• 2 tbsp soy sauce
• 1 tsp brown sugar
• 2 tbsp vegetable oil
• 1/4 tsp freshly ground black pepper
• 2 tbsp chopped green onions
• 1/4 tsp red chili flakes (optional)

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 6 minced garlic cloves and sauté for 1-2 minutes until fragrant and golden but not burnt.
2. Step 2: Add 1 lb peeled and deveined shrimp to the skillet and cook for 2 minutes per side until pink and just cooked through.
3. Step 3: Stir in 3 tbsp coconut vinegar, 2 tbsp soy sauce, and 1 tsp brown sugar. Cook for another 2 minutes, allowing the sauce to reduce slightly and coat the shrimp.
4. Step 4: Season with 1/4 tsp freshly ground black pepper and 1/4 tsp red chili flakes if using. Remove from heat and garnish with 2 tbsp chopped green onions before serving immediately with steamed rice.