Sautéed Shrimp with Coconut-Lemongrass Sauce

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

Tender shrimp quickly sautéed and finished in a fragrant, creamy coconut and lemongrass sauce with a hint of lime. This thai-inspired seafood ready in about 25 minutes blends peeled and deveined large shrimp, coconut oil, minced garlic cloves 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 280 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: 15 min Serves 4 Thai cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp coconut oil in a large skillet over medium-high heat. Add 1 lb peeled and deveined large shrimp and sauté for 2-3 minutes until pink and just cooked through. Remove shrimp to a plate.
  2. Step 2: Lower heat to medium and add 1 bruised and chopped lemongrass stalk, 3 minced garlic cloves, and 1 tbsp grated fresh ginger to the skillet. Cook for 1-2 minutes, stirring frequently, until fragrant.
  3. Step 3: Pour in 1 cup coconut milk and 1 tbsp fish sauce. Stir and bring to a gentle simmer. Cook for 5 minutes, allowing the sauce to reduce slightly and thicken.
  4. Step 4: Return shrimp to the skillet and toss in the sauce along with 1 tbsp fresh lime juice and 1/4 tsp red chili flakes. Cook for 1 more minute until heated through.
  5. Step 5: Remove lemongrass pieces if desired, then garnish with 2 tbsp chopped fresh cilantro and serve immediately.

Frequently asked questions

How long does Sautéed Shrimp with Coconut-Lemongrass Sauce take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Sautéed Shrimp with Coconut-Lemongrass 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 with Coconut-Lemongrass 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 with Coconut-Lemongrass 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 with Coconut-Lemongrass Sauce?

Thai 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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