Coconut-Lemongrass Tiki Shrimp Stir Fry

By AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

Succulent shrimp stir-fried with aromatic lemongrass and creamy coconut milk, bringing a vibrant tiki-inspired flair. This Asian Fusion-inspired stir-fry recipe, ready in about 27 minutes, pairs large shrimp, lemongrass stalk, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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, peeled and deveined large shrimp
• 1, finely minced lemongrass stalk
• 1 cup, full fat coconut milk
• 1 medium, julienned red bell pepper
• 3, minced garlic cloves
• 1 tbsp, grated ginger
• 2 tbsp soy sauce
• 1 tsp brown sugar
• 2 tbsp vegetable oil
• 2, sliced green onions
• 1/4 cup, chopped fresh cilantro
• 1/4 tsp red chili flakes

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 3 minced garlic cloves, 1 tbsp grated ginger, and 1 finely minced lemongrass stalk; sauté for 1-2 minutes until fragrant.
2. Step 2: Add 1 lb shrimp to the skillet and cook for 2-3 minutes until they start turning pink.
3. Step 3: Stir in 1 cup full-fat coconut milk, 2 tbsp soy sauce, 1 tsp brown sugar, 1 medium julienned red bell pepper, and 1/4 tsp red chili flakes. Simmer for 4-5 minutes until the sauce thickens slightly and shrimp are cooked through.
4. Step 4: Remove from heat and stir in 2 sliced green onions and 1/4 cup chopped fresh cilantro. Serve immediately over steamed rice or noodles.