Coconut Ginger Shrimp with Snap Peas
A vibrant, 20-minute Asian-inspired dinner featuring succulent shrimp in a fragrant coconut-lemongrass sauce, finished with crisp snap peas and jasmine rice. This asian-inspired quick meals (gluten-free, high-protein) ready in about 35 minutes pairs peeled and deveined shrimp, coconut milk, stalks, finely minced lemongrass for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, 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
- 12 oz, peeled and deveined shrimp
- 1/2 cup coconut milk
- 2 stalks, finely minced lemongrass
- 1 tbsp, grated fresh ginger
- 2 cloves, minced garlic
- 1 cup, trimmed snap peas
- 2 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp brown sugar
- 1 tsp cornstarch
- 2 tbsp coconut oil
- 1 cup, cooked jasmine rice
Instructions
- Step 1: Heat 2 tbsp coconut oil in a large skillet over medium-high heat until shimmering. Add shrimp and cook for 1.5 minutes per side until pink and opaque; transfer to a plate.
- Step 2: Add minced lemongrass, grated ginger, and minced garlic to the skillet, stirring for 30 seconds until fragrant. Pour in 1/2 cup coconut milk, 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp brown sugar; simmer for 2 minutes until slightly thickened.
- Step 3: Stir in 1 tsp cornstarch mixed with 1 tbsp water, then add snap peas and cook for 3 minutes until crisp-tender and sauce coats the back of a spoon.
- Step 4: Return shrimp to skillet, toss to coat, and cook for 1 minute more. Serve immediately over 1 cup cooked jasmine rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut Ginger Shrimp with Snap Peas take to make?
Total time is about 35 minutes (15 min prep + 20 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 Coconut Ginger Shrimp with Snap Peas?
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 peeled and deveined shrimp from drying out.
Can I substitute ingredients in Coconut Ginger Shrimp with Snap Peas?
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 Coconut Ginger Shrimp with Snap Peas for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.
Is Coconut Ginger Shrimp with Snap Peas gluten-free?
Yes — this recipe is tagged gluten-free, high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
