Sautéed Shrimp in Coconut Vinegar and Chili Sauce

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

A tangy and spicy Filipino seafood dish where succulent shrimp are quickly sautéed in a zesty coconut vinegar and fresh chili sauce. This filipino-inspired seafood ready in about 20 minutes blends medium shrimp, peeled and deveined, coconut vinegar, garlic cloves, minced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 210 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 210 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-high heat. Add 4 minced garlic cloves and sauté for 1 minute until fragrant.
  2. Step 2: Add 1 lb peeled and deveined medium shrimp to the skillet and cook for 2 minutes per side until they just turn pink and opaque.
  3. Step 3: Pour in 1/3 cup coconut vinegar, 1 tbsp fish sauce, 1 tbsp brown sugar, and 2 thinly sliced red chili peppers. Stir to combine and cook for an additional 3 minutes, allowing the sauce to reduce slightly and coat the shrimp.
  4. Step 4: Season with 1/4 tsp black pepper to taste. Remove from heat and garnish with 2 tbsp chopped fresh cilantro before serving over steamed rice or as an appetizer.

Frequently asked questions

How long does Sautéed Shrimp in Coconut Vinegar and Chili Sauce take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Sautéed Shrimp in Coconut Vinegar and Chili Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Sautéed Shrimp in Coconut Vinegar and Chili 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 Sautéed Shrimp in Coconut Vinegar and Chili 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 Sautéed Shrimp in Coconut Vinegar and Chili 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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