Sautéed Shrimp in Coconut Milk with Chili and Lemongrass

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 20 minutes pairs coconut milk, pepper red chili pepper, sliced thinly, garlic cloves, minced 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

Instructions

  1. 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.
  2. 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.
  3. Step 3: Pour in 1 cup coconut milk and 1 tablespoon fish sauce, bring to a gentle simmer over medium-low heat.
  4. 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.
  5. Step 5: Remove lemongrass stalk pieces, stir in 1 tablespoon lime juice and 2 tablespoons chopped fresh cilantro leaves. Serve immediately with steamed rice.

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Frequently asked questions

How long does Sautéed Shrimp in Coconut Milk with Chili and Lemongrass 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 Lemongrass?

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 Shrimp in Coconut Milk with Chili and Lemongrass?

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 Lemongrass 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 Lemongrass?

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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