Sautéed Shrimp in Coconut Milk with Ginger and Chili

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

Tender shrimp simmered in a fragrant coconut milk sauce with fresh ginger and a spicy kick from red chili peppers. This filipino-inspired seafood ready in about 25 minutes pairs shrimp, peeled and deveined, coconut milk, fresh ginger 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 until hot. Add 4 minced garlic cloves, 2 tablespoons thinly sliced fresh ginger, 1 small sliced red chili pepper, and 1 small thinly sliced onion. Sauté for 3 minutes until fragrant and the onions are translucent.
  2. Step 2: Add 1 lb peeled and deveined shrimp to the skillet and cook for 2 minutes, stirring occasionally until the shrimp starts turning pink.
  3. Step 3: Pour in 1 cup coconut milk and 1 tablespoon fish sauce. Bring to a gentle simmer and cook for 5 minutes until the shrimp is cooked through and the sauce slightly thickens.
  4. Step 4: Stir in 1 tablespoon fresh lime juice and season with salt to taste. Remove from heat and garnish with 2 tablespoons chopped fresh cilantro before serving.

Frequently asked questions

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

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 Ginger and Chili?

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 Ginger and Chili 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 Ginger and Chili?

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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