Sautéed Ginataang Sitaw with Coconut Milk and Shrimp

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

Tender string beans and succulent shrimp cooked gently in creamy coconut milk with aromatic garlic and ginger. This filipino-inspired seafood ready in about 25 minutes pairs pound, peeled and deveined shrimp, coconut milk, minced garlic cloves 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.

Prep: 10 min Cook: 15 min Serves 4 Filipino cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add 4 minced garlic cloves, 1-inch julienned ginger, and 1 medium sliced onion, sautéing for 3-4 minutes until fragrant and onions are translucent.
  2. Step 2: Add 1 pound peeled and deveined shrimp and cook for 2-3 minutes until just turning pink.
  3. Step 3: Pour in 1 cup coconut milk and 1/4 cup water, stirring to combine. Bring to a gentle simmer.
  4. Step 4: Add 2 cups string beans cut into 2-inch pieces, 1 tablespoon fish sauce, and 1/4 teaspoon freshly ground black pepper. Cover and cook for 5-7 minutes until the string beans are tender but still crisp and the shrimp are cooked through.
  5. Step 5: Remove lid and simmer uncovered for 2 minutes to thicken the sauce slightly. Serve hot with steamed rice.

Frequently asked questions

How long does Sautéed Ginataang Sitaw with Coconut Milk and Shrimp 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 Ginataang Sitaw with Coconut Milk and Shrimp?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut milk from drying out.

Can I substitute ingredients in Sautéed Ginataang Sitaw with Coconut Milk and Shrimp?

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 Ginataang Sitaw with Coconut Milk and Shrimp 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 Ginataang Sitaw with Coconut Milk and Shrimp?

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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