Thai-Inspired Shrimp Stir-Fry with Coconut Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A zesty and aromatic stir-fry with succulent shrimp, bell peppers, and coconut milk, paired with fluffy coconut rice for a tropical twist. This thai-inspired asian ready in about 30 minutes pairs peeled and deveined shrimp, sliced red bell pepper, sliced green bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

★ 4.1 (10 ratings) Prep: 15 min Cook: 15 min Serves 4 Thai cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Cook 1 cup coconut rice according to package instructions, using 2 cups coconut milk and 1 cup water. Set aside.
  2. Step 2: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant. Add 1 lb shrimp and cook for 2-3 minutes until pink and just cooked through. Remove and set aside.
  3. Step 3: In the same skillet, add 1 red bell pepper and 1 green bell pepper. Stir-fry for 3-4 minutes until tender-crisp. Return shrimp to the skillet and stir in 2 tbsp soy sauce, 1 tbsp lime juice, 1 tsp brown sugar, and 1/4 cup Thai basil. Cook for 1-2 minutes until flavors meld.
  4. Step 4: Serve 1 cup coconut rice with 1/2 cup shrimp stir-fry, garnished with additional Thai basil and lime wedges.

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Frequently asked questions

How long does Thai-Inspired Shrimp Stir-Fry with Coconut Rice 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 Thai-Inspired 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 peeled and deveined shrimp from drying out.

Can I substitute ingredients in Thai-Inspired 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 Thai-Inspired 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 Thai-Inspired Shrimp Stir-Fry with Coconut Rice?

Thai asian 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.

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