Sautéed Shrimp with Coconut-Lemongrass Sauce

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

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.

Tender shrimp quickly sautéed and finished in a fragrant, creamy coconut and lemongrass sauce with a hint of lime. This Thai-inspired seafood recipe, ready in about 25 minutes, pairs large shrimp, coconut oil, fresh lemongrass stalk 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 Thai cuisine 280 cal/serving

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Ingredients

1 lb, peeled and deveined large shrimp
2 tbsp coconut oil
1, bruised and chopped fresh lemongrass stalk
3, minced garlic cloves
1 tbsp, grated fresh ginger
1 cup coconut milk
1 tbsp fish sauce
1 tbsp fresh lime juice
1/4 tsp red chili flakes
2 tbsp, chopped fresh cilantro

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Instructions

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.
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.
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.
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.
Step 5: Remove lemongrass pieces if desired, then garnish with 2 tbsp chopped fresh cilantro and serve immediately.