Coconut-Lime Shrimp Stir Fry with Bell Peppers and Snap Peas
A vibrant stir fry combining succulent shrimp with crisp bell peppers and snap peas in a tangy coconut-lime sauce that brightens the whole dish. This asian fusion-inspired seafood ready in about 20 minutes pairs peeled and deveined large shrimp, medium, thinly sliced red bell pepper, trimmed snap peas 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 medium, thinly sliced red bell pepper
- 1 cup, trimmed snap peas
- 1/2 cup coconut milk
- 2 tbsp, fresh squeezed lime juice
- 3 cloves, minced garlic cloves
- 1 tbsp, minced ginger
- 2 tbsp soy sauce
- 2 tbsp vegetable oil
- 2 stalks, sliced green onions
- 1/4 cup, chopped cilantro leaves
- 1/4 tsp (optional) red chili flakes
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 3 minced garlic cloves and 1 tbsp minced ginger, sauté for 30 seconds until fragrant.
- Step 2: Add 1 lb peeled and deveined large shrimp and stir-fry for 2-3 minutes until shrimp turn pink and just cooked through. Remove shrimp and set aside.
- Step 3: In the same pan, add 1 thinly sliced red bell pepper and 1 cup snap peas. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
- Step 4: Return shrimp to the pan and pour in 1/2 cup coconut milk, 2 tbsp soy sauce, and 2 tbsp fresh lime juice. Stir to combine and cook for 2 minutes until the sauce slightly thickens.
- Step 5: Sprinkle with 2 sliced green onions, 1/4 cup chopped cilantro, and 1/4 tsp red chili flakes if using. Toss gently and serve immediately with steamed rice or noodles.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut-Lime Shrimp Stir Fry with Bell Peppers and Snap Peas take to make?
Total time is about 20 minutes (10 min prep + 10 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-Lime Shrimp Stir Fry with Bell Peppers and 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 trimmed snap peas from drying out.
Can I substitute ingredients in Coconut-Lime Shrimp Stir Fry with Bell Peppers and 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-Lime Shrimp Stir Fry with Bell Peppers and 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-Lime Shrimp Stir Fry with Bell Peppers and Snap Peas?
Asian Fusion seafood 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.
