Coconut-Lemongrass Shrimp Stir Fry with Snap Peas

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A bright and fragrant stir fry featuring succulent shrimp cooked with fresh lemongrass and snap peas in a creamy coconut sauce. This thai-inspired stir fry ready in about 30 minutes pairs peeled and deveined large shrimp, minced garlic cloves, grated fresh ginger 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

Instructions

  1. 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.
  2. 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.
  3. Step 3: Add 2 cups trimmed snap peas and stir-fry for another 2 minutes until tender-crisp.
  4. 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.
  5. Step 5: Season with 1/4 tsp red chili flakes if using, and remove from heat. Garnish with 1/4 cup chopped fresh cilantro.
  6. Step 6: Serve immediately over 2 cups cooked jasmine rice.

Equipment for this recipe

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Frequently asked questions

How long does Coconut-Lemongrass Shrimp Stir Fry with Snap Peas take to make?

Total time is about 30 minutes (15 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 Coconut-Lemongrass Shrimp Stir Fry 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 minced garlic cloves from drying out.

Can I substitute ingredients in Coconut-Lemongrass Shrimp Stir Fry 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-Lemongrass Shrimp Stir Fry with Snap Peas 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 Coconut-Lemongrass Shrimp Stir Fry with Snap Peas?

Thai stir fry 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.

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