Tiki-Style Citrus and Coconut Shrimp Stir Fry

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

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 drafted and published.

A vibrant stir fry combining succulent shrimp with bright citrus, creamy coconut milk, and tropical spices for a quick island-inspired dinner. This Asian Fusion-inspired stir-fry recipe, ready in about 25 minutes, pairs large shrimp, coconut oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 10 min Serves 4 Asian Fusion cuisine 320 cal/serving

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Ingredients

1 lb, peeled and deveined large shrimp
2 tbsp coconut oil
3 cloves minced garlic
1 tbsp grated fresh ginger
1 medium thinly sliced red bell pepper
3 stalks sliced green onions
1/3 cup fresh orange juice
1/2 cup coconut milk
2 tbsp soy sauce
1 tsp lime zest
2 tbsp chopped fresh cilantro
1/4 tsp red chili flakes
1/2 tsp salt

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Instructions

Step 1: Heat 2 tbsp coconut oil in a large skillet over medium-high heat until shimmering. Add 3 cloves minced garlic and 1 tbsp grated fresh ginger, sauté for 30 seconds until fragrant.
Step 2: Add 1 lb large shrimp to the skillet, sprinkle with 1/2 tsp salt and 1/4 tsp red chili flakes, stir-fry for 2-3 minutes until shrimp turn pink but are not fully cooked.
Step 3: Toss in 1 medium thinly sliced red bell pepper and cook for an additional 2 minutes until slightly tender.
Step 4: Pour in 1/3 cup fresh orange juice, 1/2 cup coconut milk, and 2 tbsp soy sauce. Stir to combine and simmer for 2-3 minutes until sauce thickens slightly and shrimp are cooked through.
Step 5: Remove from heat, stir in 1 tsp lime zest and 2 tbsp chopped fresh cilantro, garnish with 3 sliced green onions, and serve immediately over steamed rice or noodles.