Sautéed Shrimp with Thai Chili and Coconut Lime Sauce

By AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

Tender shrimp sautéed with fresh Thai chili peppers and finished in a creamy, tangy coconut lime sauce bursting with Southeast Asian flavors. This Thai-inspired seafood recipe, ready in about 20 minutes, pairs large shrimp, peeled and deveined, coconut milk, fresh Thai red chili peppers 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.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 cup coconut milk
• 2 peppers, thinly sliced fresh Thai red chili peppers
• 3 cloves, minced garlic cloves
• 2 tbsp lime juice
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 2 tbsp chopped fresh cilantro leaves
• 2 tbsp vegetable oil

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add 3 minced garlic cloves and 2 thinly sliced Thai red chili peppers, sauté for 1 minute until fragrant.
2. Step 2: Add 1 lb peeled and deveined shrimp to the skillet, cook for 2 minutes per side until pink and opaque.
3. Step 3: Lower heat to medium and pour in 1 cup coconut milk, stirring to combine with shrimp and aromatics.
4. Step 4: Stir in 2 tbsp lime juice, 1 tbsp fish sauce, and 1 tsp brown sugar, then simmer for 3 minutes until sauce slightly thickens.
5. Step 5: Remove from heat, sprinkle 2 tbsp chopped fresh cilantro over the shrimp, and serve immediately with steamed jasmine rice or noodles.