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 developed and reviewed.

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-inspired seafood recipe, ready in about 35 minutes, pairs large shrimp, bell peppers, snap peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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.

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

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Ingredients

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

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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.