Sautéed Shrimp in Coconut Vinegar and Chili Sauce

By AislePrompt Test Kitchen · 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

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.

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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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