Coconut-Lime Shrimp Stir Fry with Bell Peppers and Snow Peas

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Quick stir fry featuring succulent shrimp cooked in a tangy coconut-lime sauce with crisp bell peppers and snow peas, perfect for a vibrant weeknight dinner. This thai-inspired stir fry ready in about 30 minutes pairs large shrimp (peeled and deveined), large, thinly sliced red bell pepper, large, thinly sliced yellow bell pepper 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.

Prep: 15 min Cook: 15 min Serves 4 Thai cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 1 lb peeled and deveined shrimp and sauté for 2-3 minutes until pink and just cooked through. Remove shrimp and set aside.
  2. Step 2: Add remaining 1 tbsp vegetable oil to the skillet. Toss in 4 minced garlic cloves and 1 tbsp grated fresh ginger. Sauté for 30 seconds until fragrant.
  3. Step 3: Add 1 large sliced red bell pepper, 1 large sliced yellow bell pepper, and 1 cup trimmed snow peas. Stir fry for 4-5 minutes until vegetables are crisp-tender.
  4. Step 4: Stir together 1/2 cup full-fat coconut milk, 2 tbsp lime juice, 2 tbsp soy sauce, 1 tsp brown sugar, and 1/4 tsp red chili flakes (if using). Pour sauce over vegetables and bring to a simmer.
  5. Step 5: Return shrimp to the skillet and toss everything together for 2 minutes until heated through and sauce slightly thickens.
  6. Step 6: Remove from heat and garnish with 1/4 cup chopped fresh cilantro before serving.

Equipment for this recipe

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Frequently asked questions

How long does Coconut-Lime Shrimp Stir Fry with Bell Peppers and Snow 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-Lime Shrimp Stir Fry with Bell Peppers and Snow 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 snow peas from drying out.

Can I substitute ingredients in Coconut-Lime Shrimp Stir Fry with Bell Peppers and Snow 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 Snow 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 Snow 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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