Coconut-Lime Shrimp Stir Fry with Fresh Tropical Vegetables
A vibrant stir fry featuring succulent shrimp cooked in a coconut-lime sauce with colorful bell peppers and snap peas. This Asian Fusion-inspired stir-fry 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 3, 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
- 12 oz large shrimp peeled and deveined
- 1 medium, sliced thinly red bell pepper
- 1 medium, sliced thinly yellow bell pepper
- 1 cup snap peas
- 3 minced garlic cloves
- 1 tbsp minced fresh ginger
- 2 tbsp coconut oil
- 1/3 cup light coconut milk
- 2 tbsp lime juice
- 2 tbsp soy sauce
- 1 tsp honey
- 2 sliced thinly green onions
- 1/4 tsp (optional) red chili flakes
- 1/2 tsp salt
- 1/4 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp coconut oil in a large skillet or wok over medium-high heat until shimmering. Add 3 minced garlic cloves and 1 tbsp minced fresh ginger; sauté for 30 seconds until fragrant.
- Step 2: Add 12 oz large peeled and deveined shrimp to the skillet. Cook for 2-3 minutes on each side until pink and opaque, then remove shrimp to a plate.
- Step 3: In the same skillet, add 1 sliced medium red bell pepper, 1 sliced medium yellow bell pepper, and 1 cup snap peas. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
- Step 4: Return shrimp to skillet and pour in 1/3 cup light coconut milk, 2 tbsp lime juice, 2 tbsp soy sauce, and 1 tsp honey. Stir well and cook for 2 minutes until sauce thickens slightly and coats shrimp and vegetables.
- Step 5: Season with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red chili flakes if using. Garnish with 2 sliced green onions before serving immediately over steamed rice or noodles.
Frequently asked questions
How long does Coconut-Lime Shrimp Stir Fry with Fresh Tropical Vegetables 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 Fresh Tropical Vegetables?
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 red bell pepper from drying out.
Can I substitute ingredients in Coconut-Lime Shrimp Stir Fry with Fresh Tropical Vegetables?
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 Fresh Tropical Vegetables for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Fresh Tropical Vegetables?
Asian Fusion 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.
