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

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

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 Asian fusion recipe, ready in about 30 minutes, pairs large shrimp (peeled and deveined), red bell pepper, 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.

Ingredients

• 1 lb large shrimp (peeled and deveined)
• 1 large, thinly sliced red bell pepper
• 1 large, thinly sliced yellow bell pepper
• 1 cup, trimmed snow peas
• 1/2 cup coconut milk (full fat)
• 2 tbsp lime juice
• 4, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 2 tbsp soy sauce
• 3 tbsp vegetable oil
• 1 tsp brown sugar
• 1/4 tsp (optional) red chili flakes
• 1/4 cup, chopped (for garnish) fresh cilantro

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

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.