Savory Coconut Lime Shrimp with Bell Peppers
Sweet shrimp and colorful bell peppers simmered in a coconut milk and lime sauce until tender and fragrant. This asian-inspired whole30 ready in about 16 minutes pairs peeled and deveined shrimp, thinly sliced bell peppers, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, 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
- 12 oz, peeled and deveined shrimp
- 1 cup, thinly sliced bell peppers
- 1/2 cup coconut milk
- 1, juiced and zested lime
- 3 cloves, minced garlic
- 1/4 tsp red pepper flakes
- 1 tbsp avocado oil
- 1/2 tsp sea salt
Instructions
- Step 1: Heat avocado oil in a large skillet over medium-high heat. Add bell peppers and sauté for 4 minutes until slightly softened.
- Step 2: Add minced garlic and red pepper flakes, cooking for 1 minute until fragrant without browning.
- Step 3: Stir in shrimp, coconut milk, lime juice, lime zest, and 1/2 tsp sea salt. Bring to a gentle simmer.
- Step 4: Cook for 5-6 minutes until shrimp turn opaque and pink, stirring occasionally. Remove from heat immediately to prevent overcooking.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Savory Coconut Lime Shrimp with Bell Peppers take to make?
Total time is about 16 minutes (10 min prep + 6 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 Savory Coconut Lime Shrimp with Bell Peppers?
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 peeled and deveined shrimp from drying out.
Can I substitute ingredients in Savory Coconut Lime Shrimp with Bell Peppers?
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 Savory Coconut Lime Shrimp with Bell Peppers for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Savory Coconut Lime Shrimp with Bell Peppers?
Asian whole30 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.
What others are saying
- ★★★★★
Quick to prep and the results are amazing. A real keeper.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
