Sautéed Shrimp with Garlic and Chili in Coconut Sauce

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

Succulent shrimp quickly sautéed with garlic and red chili, finished in a creamy coconut sauce with fresh lime. This thai-inspired seafood ready in about 15 minutes pairs large shrimp, salt, black pepper 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.

★ 4.5 (8 ratings) Prep: 5 min Cook: 10 min Serves 4 Thai cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 1 lb peeled and deveined large shrimp with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Heat 2 tbsp coconut oil in a large skillet over medium-high heat until shimmering. Add 4 thinly sliced garlic cloves and 1 tsp red chili flakes, sauté for 30 seconds until fragrant but not burned.
  3. Step 3: Add the shrimp to the skillet in a single layer and cook for 2 minutes on the first side until they turn pink and edges start to curl.
  4. Step 4: Flip the shrimp and pour in 1 cup coconut milk. Simmer for 3 minutes until the sauce thickens slightly and the shrimp are fully opaque.
  5. Step 5: Stir in 2 tbsp fresh lime juice and remove from heat. Sprinkle with 2 tbsp chopped fresh cilantro before serving.

Frequently asked questions

How long does Sautéed Shrimp with Garlic and Chili in Coconut Sauce take to make?

Total time is about 15 minutes (5 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 Garlic and Chili in Coconut Sauce?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Sautéed Shrimp with Garlic and Chili in Coconut 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 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 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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