Thai-Inspired Shrimp Stir-Fry with Coconut Rice

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A zesty and aromatic stir-fry with succulent shrimp, bell peppers, and coconut milk, paired with fluffy coconut rice for a tropical twist. This Asian recipe, ready in about 30 minutes, pairs shrimp, red bell pepper, 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.

Prep: 15 min Cook: 15 min Serves 4 Thai cuisine 420 cal/serving
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Ingredients

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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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