Sauteed Ginataang Sitaw with Shrimp and Coconut Sauce

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

Fresh string beans and succulent shrimp simmered in a rich coconut milk sauce, a beloved Filipino vegetable and seafood dish. This filipino-inspired seafood ready in about 30 minutes pairs shrimp, string beans (sitaw), coconut milk 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: 20 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 1 medium chopped onion, 3 minced garlic cloves, and 1 tbsp minced ginger, sautéing for 3-4 minutes until the onion is translucent and fragrant.
  2. Step 2: Add 1 lb peeled and deveined shrimp to the skillet and cook for 2-3 minutes until the shrimp turn pink but are not fully cooked through.
  3. Step 3: Pour in 1 cup coconut milk and 1/2 cup water, stirring to combine. Add 12 oz trimmed and cut string beans, 1 1/2 tbsp fish sauce, 1/4 tsp black pepper, and 1/4 tsp red chili flakes if using.
  4. Step 4: Bring mixture to a gentle simmer, cover, and cook for 8-10 minutes until the string beans are tender and shrimp are fully cooked.
  5. Step 5: Uncover and simmer for 2 more minutes to thicken the sauce slightly. Adjust seasoning to taste and serve hot with steamed rice.

Frequently asked questions

How long does Sauteed Ginataang Sitaw with Shrimp and Coconut Sauce take to make?

Total time is about 30 minutes (10 min prep + 20 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 Sauteed Ginataang Sitaw with Shrimp and Coconut Sauce?

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 Sauteed Ginataang Sitaw with Shrimp and Coconut Sauce?

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 Sauteed Ginataang Sitaw with Shrimp and Coconut Sauce 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 Sauteed Ginataang Sitaw with Shrimp and Coconut Sauce?

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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