Coconut-Lime Tiki Shrimp Stir Fry with Pineapple Salsa
A vibrant stir fry featuring tender shrimp in a creamy coconut-lime sauce, topped with a fresh pineapple salsa for a sweet and tangy finish. This asian fusion-inspired stir fry ready in about 22 minutes blends large shrimp, peeled and deveined, coconut milk, fresh lime juice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 290 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 cup coconut milk
- 2 tbsp fresh lime juice
- 1 tbsp grated fresh ginger
- 2 cloves minced garlic
- 1 medium red bell pepper, thinly sliced
- 1 small red onion, thinly sliced
- 2 tbsp olive oil
- 1/4 cup fresh cilantro, chopped
- 1/2 cup fresh pineapple, diced
- 1 small jalapeño, seeded and minced
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: In a bowl, combine 1/2 cup diced fresh pineapple, 1 small minced jalapeño, and 2 tbsp chopped fresh cilantro for the pineapple salsa; set aside.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 cloves minced garlic and 1 tbsp grated fresh ginger, sauté for 30 seconds until fragrant.
- Step 3: Add 1 lb large peeled and deveined shrimp, season with 1 tsp salt and 1/2 tsp black pepper, and sauté for 2-3 minutes until shrimp turn pink and opaque.
- Step 4: Add 1 medium thinly sliced red bell pepper and 1 small thinly sliced red onion, stir-fry for 2 minutes until slightly softened.
- Step 5: Pour in 1 cup coconut milk and 2 tbsp fresh lime juice, simmer gently for 3 minutes until sauce thickens and coats the shrimp.
- Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro.
- Step 7: Serve the shrimp stir fry topped with the prepared pineapple salsa for a fresh, tangy contrast.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut-Lime Tiki Shrimp Stir Fry with Pineapple Salsa take to make?
Total time is about 22 minutes (10 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Coconut-Lime Tiki Shrimp Stir Fry with Pineapple Salsa?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Coconut-Lime Tiki Shrimp Stir Fry with Pineapple Salsa?
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 with Pineapple Salsa 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 with Pineapple Salsa?
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.
