Tiki-Inspired Coconut-Lime Shrimp Stir Fry
A vibrant stir fry featuring shrimp in a tangy coconut-lime sauce with crisp bell peppers and snap peas. This asian fusion-inspired stir fry ready in about 25 minutes pairs large shrimp, peeled and deveined, coconut milk, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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
- 3 tbsp fresh lime juice
- 2 tbsp soy sauce
- 1 tbsp honey
- 3 cloves minced garlic
- 1 medium red bell pepper, julienned
- 1 cup snap peas
- 2 stalks green onions, sliced
- 2 tbsp vegetable oil
- 1/4 cup fresh cilantro for garnish
Instructions
- Step 1: In a small bowl, whisk together 1/2 cup coconut milk, 3 tbsp fresh lime juice, 2 tbsp soy sauce, and 1 tbsp honey until smooth and set aside.
- Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 3 cloves minced garlic and sauté for 30 seconds until fragrant, avoiding browning.
- Step 3: Add 1 lb large shrimp and cook for 2-3 minutes per side until pink and opaque, then remove shrimp from skillet and set aside.
- Step 4: In the same skillet, add 1 medium julienned red bell pepper and 1 cup snap peas. Stir fry for 4-5 minutes until vegetables are crisp-tender.
- Step 5: Return the shrimp to the skillet and pour in the prepared coconut-lime sauce. Stir to coat all ingredients and cook for an additional 2 minutes until sauce thickens slightly.
- Step 6: Remove from heat, sprinkle 2 sliced green onions and 1/4 cup chopped fresh cilantro over the top, and serve immediately with steamed rice or noodles.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tiki-Inspired Coconut-Lime Shrimp Stir Fry take to make?
Total time is about 25 minutes (10 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 Tiki-Inspired Coconut-Lime 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 Tiki-Inspired Coconut-Lime 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 Tiki-Inspired Coconut-Lime 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 Tiki-Inspired Coconut-Lime 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.
