Sautéed Shrimp with Garlic and Coconut Vinegar

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

Tender shrimp sautéed with a punch of garlic and finished with a splash of Filipino coconut vinegar for a tangy, aromatic seafood dish. This Filipino-inspired seafood recipe, ready in about 17 minutes, pairs shrimp, peeled and deveined, garlic cloves, thinly sliced, coconut vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 3, 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.

Ingredients

• 1 lb shrimp, peeled and deveined
• 6 garlic cloves, thinly sliced
• 3 tbsp coconut vinegar
• 1 tbsp fish sauce
• 2 tbsp vegetable oil
• 1/4 tsp freshly ground black pepper
• 2 stalks green onions, chopped

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 6 thinly sliced garlic cloves and sauté for 2 minutes until fragrant and lightly golden but not burnt.
2. Step 2: Increase heat to medium-high and add 1 lb peeled and deveined shrimp. Cook for 2 minutes on one side until the edges turn pink.
3. Step 3: Flip shrimp and add 3 tbsp coconut vinegar and 1 tbsp fish sauce, stirring to coat evenly. Cook for an additional 1-2 minutes until shrimp are opaque and sauce slightly reduces.
4. Step 4: Season with 1/4 tsp freshly ground black pepper and stir in 2 chopped green onions. Remove from heat and serve immediately with steamed rice.