Sautéed Shrimp in Coconut Milk with Chili and Lemongrass

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Succulent shrimp simmered in creamy coconut milk infused with lemongrass and fresh chili for a fragrant and slightly spicy Filipino-inspired dish. This Filipino-inspired seafood recipe, ready in about 20 minutes, pairs medium shrimp, peeled and deveined, coconut milk, red chili pepper, sliced thinly 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: 10 min Serves 4 Filipino cuisine 280 cal/serving

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Ingredients

1 pound medium shrimp, peeled and deveined
1 cup coconut milk
1 fresh lemongrass stalk, bruised and cut into 3-inch pieces
1 red chili pepper, sliced thinly
4 garlic cloves, minced
1 medium onion, thinly sliced
2 tbsp vegetable oil
1 tbsp fish sauce
1 tbsp lime juice
2 tbsp fresh cilantro leaves, chopped

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Instructions

Step 1: Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add 4 minced garlic cloves and 1 thinly sliced medium onion, sautéing for 3-4 minutes until softened and aromatic.
Step 2: Add 1 bruised lemongrass stalk cut into 3-inch pieces and 1 thinly sliced red chili pepper, cooking for 1 minute until fragrant.
Step 3: Pour in 1 cup coconut milk and 1 tablespoon fish sauce, bring to a gentle simmer over medium-low heat.
Step 4: Add 1 pound peeled and deveined medium shrimp to the skillet, cooking for 4-5 minutes until shrimp turn pink and opaque, stirring occasionally.
Step 5: Remove lemongrass stalk pieces, stir in 1 tablespoon lime juice and 2 tablespoons chopped fresh cilantro leaves. Serve immediately with steamed rice.