Spicy Shrimp Stir-Fry with Coconut Rice
A zesty fusion dish featuring succulent shrimp, vibrant vegetables, and coconut-infused rice for a tropical twist. This thai-inspired quick meals ready in about 35 minutes pairs shrimp, coconut milk, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 shrimp
- 1 cup coconut milk
- 2 tbsp brown sugar
- 2 tbsp soy sauce
- 1 tbsp ginger
- 1 red bell pepper
- 1 cup broccoli
- 1.5 cups basmati rice
- 1/4 cup coconut flakes
- 2 tbsp peanut oil
Instructions
- Step 1: Cook basmati rice according to package instructions, then stir in coconut flakes and set aside.
- Step 2: Heat peanut oil in a wok over high heat. Add minced ginger and sauté for 1 minute until aromatic. Toss in shrimp and cook for 2-3 minutes until pink and opaque.
- Step 3: Add broccoli and red bell pepper, stir-frying for 5 minutes until tender-crisp. Pour in coconut milk, soy sauce, and brown sugar, stirring until the sauce thickens and coats the vegetables.
- Step 4: Serve the stir-fry over rice, garnished with additional coconut flakes and a drizzle of soy sauce.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Shrimp Stir-Fry with Coconut Rice take to make?
Total time is about 35 minutes (20 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 Spicy Shrimp Stir-Fry with Coconut Rice?
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 shrimp from drying out.
Can I substitute ingredients in Spicy Shrimp Stir-Fry with Coconut Rice?
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 Spicy Shrimp Stir-Fry with Coconut Rice 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 Spicy Shrimp Stir-Fry with Coconut Rice?
Thai quick meals 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
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★☆
Very good for a 15-minute recipe. Would bump up the spice level though.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
