Sautéed Shrimp with Garlic and Coconut Vinegar

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 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.

Prep: 10 min Cook: 7 min Serves 3 Filipino cuisine 180 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Sautéed Shrimp with Garlic and Coconut Vinegar take to make?

Total time is about 17 minutes (10 min prep + 7 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 Coconut Vinegar?

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 shrimp, peeled and deveined from drying out.

Can I substitute ingredients in Sautéed Shrimp with Garlic and Coconut Vinegar?

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 Coconut Vinegar for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Coconut Vinegar?

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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