Sautéed Shrimp with Garlic and Chili in Coconut-Lime Sauce

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

Juicy shrimp sautéed with garlic and chili, simmered in a fragrant coconut milk and lime sauce for a bright and spicy seafood dish. This asian fusion-inspired seafood ready in about 25 minutes blends pound, peeled and deveined large shrimp, coconut milk, tablespoons fresh lime juice 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 Asian Fusion cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 4 minced garlic cloves and 1/2 teaspoon red chili flakes, sautéing for 30 seconds until fragrant but not browned.
  2. Step 2: Add 1 pound peeled and deveined large shrimp to the skillet in a single layer. Cook for 2-3 minutes per side until shrimp turn pink and opaque.
  3. Step 3: Pour in 1 cup coconut milk and bring to a gentle simmer. Stir in 2 tablespoons fresh lime juice, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook for an additional 3 minutes until the sauce thickens slightly and coats the shrimp.
  4. Step 4: Remove from heat and sprinkle 2 tablespoons chopped fresh cilantro and 2 thinly sliced green onions over the top. Serve immediately with steamed rice or noodles.

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Frequently asked questions

How long does Sautéed Shrimp with Garlic and Chili in Coconut-Lime 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 Garlic and Chili in Coconut-Lime 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 Garlic and Chili in Coconut-Lime 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 Garlic and Chili in Coconut-Lime 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 Garlic and Chili in Coconut-Lime Sauce?

Asian Fusion 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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