Sautéed Shrimp with Coconut Milk and Ginger

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

Succulent shrimp cooked in a fragrant ginger and coconut milk sauce, delivering a rich and comforting flavor. This filipino-inspired seafood ready in about 20 minutes pairs medium shrimp, peeled and deveined, fresh ginger, julienned, garlic cloves, minced 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: 10 min Serves 4 Filipino cuisine 280 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 heat. Add 3 minced garlic cloves and 1 tbsp julienned fresh ginger, sautéing for 1-2 minutes until fragrant and slightly golden.
  2. Step 2: Add 1 lb peeled and deveined medium shrimp, seasoning with 1/4 tsp black pepper and 1/4 tsp red chili flakes. Cook shrimp for 2 minutes per side until pink and opaque.
  3. Step 3: Pour in 1 cup coconut milk and 2 tbsp fish sauce, stirring gently. Reduce heat to low and simmer for 3 minutes until sauce thickens slightly and coats the shrimp.
  4. Step 4: Remove from heat, stir in 1 tbsp fresh lime juice and 2 sliced green onions for brightness. Serve immediately with steamed rice.

Frequently asked questions

How long does Sautéed Shrimp with Coconut Milk and Ginger take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Shrimp with Coconut Milk and Ginger?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh ginger, julienned from drying out.

Can I substitute ingredients in Sautéed Shrimp with Coconut Milk and Ginger?

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 Milk and Ginger 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 Milk and Ginger?

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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