Smoky Tiki-Style Coconut Shrimp Stir Fry
Tender shrimp stir-fried with smoky charred vegetables and a coconut-ginger sauce inspired by Polynesian flavors. This asian fusion-inspired stir fry ready in about 30 minutes pairs large shrimp, peeled and deveined, coconut milk, soy sauce 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.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1/2 cup coconut milk
- 2 tbsp soy sauce
- 1 tbsp grated fresh ginger
- 3 cloves minced garlic
- 1 medium red bell pepper, sliced into strips
- 1 medium zucchini, sliced into half moons
- 3 stalks green onions, chopped
- 1 tbsp lime juice
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/4 tsp crushed red pepper flakes
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat until shimmering. Add 1 lb large peeled and deveined shrimp, 1 tsp smoked paprika, 1/4 tsp crushed red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper. Stir-fry shrimp for 2-3 minutes until pink and just cooked through, then remove from skillet and set aside.
- Step 2: In the same skillet, add remaining 1 tbsp olive oil. Add 3 cloves minced garlic and 1 tbsp grated fresh ginger, sauté for 30 seconds until fragrant.
- Step 3: Add 1 medium sliced red bell pepper and 1 medium sliced zucchini, stir-fry for 4-5 minutes until vegetables are tender but still crisp and slightly charred on edges.
- Step 4: Return cooked shrimp to the skillet. Pour in 1/2 cup coconut milk, 2 tbsp soy sauce, and 1 tbsp lime juice. Toss everything together and cook for 2 more minutes until sauce thickens slightly and coats the shrimp and vegetables.
- Step 5: Remove from heat and stir in 3 chopped green onions. Serve hot over steamed rice or noodles.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Smoky Tiki-Style Coconut Shrimp Stir Fry take to make?
Total time is about 30 minutes (15 min prep + 15 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 Smoky Tiki-Style Coconut Shrimp Stir Fry?
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 coconut milk from drying out.
Can I substitute ingredients in Smoky Tiki-Style Coconut Shrimp Stir Fry?
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 Smoky Tiki-Style Coconut Shrimp Stir Fry 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 Smoky Tiki-Style Coconut Shrimp Stir Fry?
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.
