Coconut-Lemongrass Shrimp Stir Fry with Snap Peas

By AislePrompt Editorial · Published 2026-05-14 · Updated 2026-05-14

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A bright and fragrant stir fry featuring succulent shrimp cooked with fresh lemongrass and snap peas in a creamy coconut sauce. This Asian fusion recipe, ready in about 30 minutes, pairs large shrimp, lemongrass stalk, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 15 min Cook: 15 min Serves 4 Thai cuisine 420 cal/serving

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Ingredients

1 lb, peeled and deveined large shrimp
1, finely minced (white part only) lemongrass stalk
3, minced garlic cloves
1 tbsp, grated fresh ginger
2 cups, trimmed snap peas
1 cup, full fat coconut milk
1 tbsp fish sauce
1 tbsp lime juice
1 tsp brown sugar
2 tbsp vegetable oil
1/4 tsp (optional) red chili flakes
1/4 cup, chopped fresh cilantro
2 cups cooked, for serving jasmine rice

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 1 minced lemongrass stalk, 3 minced garlic cloves, and 1 tbsp grated fresh ginger. Stir-fry for 1 minute until fragrant.
Step 2: Add 1 lb peeled and deveined large shrimp to the wok. Stir-fry for 2-3 minutes until shrimp turn pink and opaque.
Step 3: Add 2 cups trimmed snap peas and stir-fry for another 2 minutes until tender-crisp.
Step 4: Pour in 1 cup full-fat coconut milk, 1 tbsp fish sauce, 1 tbsp lime juice, and 1 tsp brown sugar. Stir to combine and simmer for 3-4 minutes until the sauce thickens slightly.
Step 5: Season with 1/4 tsp red chili flakes if using, and remove from heat. Garnish with 1/4 cup chopped fresh cilantro.
Step 6: Serve immediately over 2 cups cooked jasmine rice.