Sautéed Shrimp in Coconut Milk with Chili and Ginger

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

Succulent shrimp simmered gently in a creamy coconut milk sauce infused with fresh ginger and a mild chili kick, delivering rich and aromatic flavors. This filipino-inspired seafood ready in about 20 minutes pairs large shrimp, coconut milk, fresh ginger 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.

★ 4.5 (11 ratings) Prep: 10 min Cook: 10 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 medium skillet over medium heat. Add 3 minced garlic cloves, 1 tbsp julienned fresh ginger, and 1 thinly sliced red chili pepper, sautéing for 1-2 minutes until fragrant.
  2. Step 2: Add 1 lb peeled and deveined large shrimp to the skillet and cook for 2 minutes, stirring gently until shrimp start to turn pink.
  3. Step 3: Pour in 1 cup coconut milk and 1 tbsp fish sauce, stirring to combine. Bring to a gentle simmer and cook for 3-4 minutes until shrimp are fully cooked and the sauce slightly thickens.
  4. Step 4: Remove from heat and stir in 1 tbsp lime juice and 2 tbsp chopped fresh cilantro. Season with salt to taste. Serve immediately with steamed rice or crusty bread.

Frequently asked questions

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

Total time is about 20 minutes (10 min prep + 10 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 Shrimp in Coconut Milk with Chili and Ginger?

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 Shrimp in Coconut Milk with Chili and Ginger?

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 Shrimp in Coconut Milk with Chili and Ginger 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 Shrimp in Coconut Milk with Chili and Ginger?

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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