Coconut-Lime Tiki Shrimp Stir Fry

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

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 recipe, ready in about 25 minutes, pairs 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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.