Sautéed Shrimp with Tomato and Coconut Milk

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A rich and creamy Filipino-style shrimp dish simmered in coconut milk with fresh tomatoes and aromatic garlic. This Filipino recipe, ready in about 25 minutes, pairs large shrimp, peeled and deveined, coconut milk, ripe tomatoes, chopped 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 medium ripe tomatoes, chopped
• 4 garlic cloves, minced
• 1 small onion, thinly sliced
• 2 tbsp vegetable oil
• 1 tbsp fish sauce
• 1/2 tsp black pepper
• 2 tbsp fresh cilantro, chopped
• 1/4 cup water

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Instructions

1. Step 1: Heat 2 tablespoons vegetable oil in a skillet over medium heat. Add 4 minced garlic cloves and 1 small sliced onion, sautéing for 3-4 minutes until softened and fragrant.
2. Step 2: Add 2 chopped medium ripe tomatoes and cook for 5 minutes until they break down and release their juices.
3. Step 3: Pour in 1 cup coconut milk and 1/4 cup water, stirring to combine. Bring to a gentle simmer.
4. Step 4: Add 1 pound peeled and deveined large shrimp, 1 tablespoon fish sauce, and 1/2 teaspoon black pepper. Simmer for 5-7 minutes until shrimp turn pink and are cooked through.
5. Step 5: Remove from heat and stir in 2 tablespoons chopped fresh cilantro. Serve immediately with steamed rice.