Coconut Shrimp and Vegetable Stir-Fry

By AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A light and flavorful stir-fry with succulent shrimp, crisp bell peppers, and snap peas, tossed in a creamy coconut sauce and served over rice noodles. This Asian seafood recipe, ready in about 35 minutes, pairs large shrimp, bell peppers, and snap peas for a weeknight-friendly dinner. Each serving lands at about 350 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 "Build a week of meals around this recipe" 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.

Prep: 15 min Cook: 20 min Serves 4 Asian cuisine 350 cal/serving

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Ingredients

1 lb large shrimp, peeled and deveined
1 cup bell peppers, sliced
1 cup snap peas, trimmed
1/2 cup coconut milk
2 cloves garlic, minced
1 tbsp ginger, grated
2 tbsp low-sodium soy sauce
8 oz rice noodles
1 tbsp vegetable oil
2 tbsp green onions, sliced

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Instructions

Step 1: In a large pot, bring 2 cups water to a boil. Add 8 oz rice noodles and cook for 8 minutes until al dente. Drain and set aside.
Step 2: In a wok or large skillet, heat 1 tbsp vegetable oil over medium-high heat. Add 1 lb shrimp and cook for 2-3 minutes until pink and opaque. Remove and set aside.
Step 3: In the same pan, add 1 cup bell peppers and 1 cup snap peas. Sauté for 3-4 minutes until tender-crisp. Stir in 2 cloves minced garlic and 1 tbsp grated ginger, cooking for 30 seconds until fragrant.
Step 4: Pour in 1/2 cup coconut milk and 2 tbsp soy sauce. Bring to a simmer, then reduce heat. Add cooked shrimp and let simmer for 2 minutes until sauce thickens slightly. Stir in 2 tbsp sliced green onions.
Step 5: Toss the cooked noodles into the pan and mix well to coat with the sauce. Serve immediately.