Coconut-Lime Tiki Shrimp Stir Fry
A bright and flavorful shrimp stir fry with coconut milk, lime, and tiki-inspired spices for a quick tropical meal. This asian fusion-inspired seafood ready in about 25 minutes pairs peeled and deveined large shrimp, coconut oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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
- 2 tbsp coconut oil
- 3 cloves minced garlic
- 1 tbsp grated fresh ginger
- 1 medium, thinly sliced red bell pepper
- 1 cup snap peas
- 1/2 cup coconut milk
- 2 tbsp fresh lime juice
- 1 tsp brown sugar
- 1 tbsp fish sauce
- 2 tbsp chopped fresh cilantro
- 2 tbsp, for garnish chopped roasted peanuts
- 2 cups, for serving cooked jasmine rice
Instructions
- Step 1: Heat 2 tbsp coconut oil in a large skillet over medium-high heat until shimmering. Add 3 cloves minced garlic and 1 tbsp grated fresh ginger, cooking for 30 seconds until fragrant.
- Step 2: Add 1 lb large shrimp to the skillet and sauté for 2-3 minutes until pink and opaque, then remove shrimp and set aside.
- Step 3: In the same skillet, add 1 medium thinly sliced red bell pepper and 1 cup snap peas, stir-frying for 3-4 minutes until tender-crisp.
- Step 4: Return shrimp to the skillet. Stir in 1/2 cup coconut milk, 2 tbsp fresh lime juice, 1 tsp brown sugar, and 1 tbsp fish sauce. Cook for 2 minutes until sauce thickens slightly and coats the shrimp and vegetables.
- Step 5: Remove from heat and stir in 2 tbsp chopped fresh cilantro. Serve over 2 cups cooked jasmine rice and garnish with 2 tbsp chopped roasted peanuts for crunch.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut-Lime Tiki Shrimp Stir Fry take to make?
Total time is about 25 minutes (10 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 Tiki Shrimp Stir Fry?
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 coconut oil from drying out.
Can I substitute ingredients in Coconut-Lime Tiki Shrimp Stir Fry?
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 Tiki Shrimp Stir Fry 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 Tiki Shrimp Stir Fry?
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.
