Sautéed Shrimp in Coconut Vinegar and Chili Sauce

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

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.

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 recipe, ready in about 20 minutes, pairs medium shrimp, peeled and deveined, coconut vinegar, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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 210 cal/serving

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Ingredients

1 lb medium shrimp, peeled and deveined
1/3 cup coconut vinegar
4 garlic cloves, minced
2 red chili peppers, thinly sliced
1 tbsp brown sugar
1 tbsp fish sauce
2 tbsp vegetable oil
2 tbsp chopped fresh cilantro for garnish
1/4 tsp black pepper

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Instructions

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.
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.
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.
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.