Sautéed Shrimp with Tomato and Coconut Milk
A rich and creamy Filipino-style shrimp dish simmered in coconut milk with fresh tomatoes and aromatic garlic. This filipino 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 cloves 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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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- Step 2: Add 2 chopped medium ripe tomatoes and cook for 5 minutes until they break down and release their juices.
- Step 3: Pour in 1 cup coconut milk and 1/4 cup water, stirring to combine. Bring to a gentle simmer.
- 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.
- Step 5: Remove from heat and stir in 2 tablespoons chopped fresh cilantro. Serve immediately with steamed rice.
Frequently asked questions
How long does Sautéed Shrimp with Tomato and Coconut Milk take to make?
Total time is about 25 minutes (10 min prep + 15 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 Tomato and Coconut Milk?
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 coconut milk from drying out.
Can I substitute ingredients in Sautéed Shrimp with Tomato and Coconut Milk?
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 Tomato and Coconut Milk 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 Tomato and Coconut Milk?
Filipino filipino 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.
What others are saying
- ★★★★★
Loved it! So easy and authentic. Made it for my Filipino friends and they were impressed.
- ★★★★★
This recipe is a hit! My family loved the flavors, especially the coconut milk balance.
- ★★★★☆
Tasted great, but the sauce was a bit too thin for my liking. Adjusted with a bit of cornstarch next time.
