Thai-Inspired Shrimp Stir-Fry with Coconut Curry
A spicy and aromatic stir-fry combining succulent shrimp, tropical vegetables, and a creamy coconut curry sauce. This Thai-inspired seafood recipe, ready in about 40 minutes, pairs shrimp, bell pepper, snap peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 large, peeled and deveined shrimp
- 1 red, sliced bell pepper
- 1 cup, trimmed snap peas
- 1 cup coconut milk
- 2 tbsp coconut oil
- 1 tbsp Thai red curry paste
- 1, juiced lime
- 1 tsp brown sugar
- 1/2 tsp chili flakes
- 1 cup, cooked basmati rice
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat 2 tbsp coconut oil in a large skillet over medium-high heat. Add 1 tbsp Thai red curry paste and sauté for 30 seconds until fragrant.
- Step 2: Add 12 large shrimp and cook for 2-3 minutes until curled and pink. Push shrimp to the side, then add 1 cup snap peas and 1 red bell pepper. Stir-fry for 4 minutes until vegetables are tender-crisp.
- Step 3: Pour in 1 cup coconut milk and 1 tsp brown sugar. Simmer for 5 minutes until sauce thickens. Stir in 1/2 tsp chili flakes and 1 lime juice.
- Step 4: Serve over 1 cup cooked basmati rice, garnished with fresh cilantro.
