Tiki-Style Coconut and Ginger Shrimp Stir-Fry
Succulent shrimp stir-fried with fresh ginger and coconut milk, complemented by bell peppers and snap peas for a vibrant island-inspired dish. This asian fusion-inspired stir fry ready in about 22 minutes pairs large shrimp, peeled and deveined, fresh ginger, julienned, medium red bell pepper, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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 tbsp fresh ginger, julienned
- 1 medium red bell pepper, sliced
- 1 cup snap peas
- 1/2 cup coconut milk, full fat
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp lime juice
- 2 tbsp vegetable oil
- 2 green onions, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add 1 tbsp julienned fresh ginger and sauté for 30 seconds until fragrant.
- Step 2: Add 1 lb peeled and deveined large shrimp to the skillet, seasoning with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 2 minutes on each side until shrimp turn pink and opaque.
- Step 3: Stir in 1 sliced medium red bell pepper and 1 cup snap peas, sautéing for 3 minutes until vegetables are crisp-tender.
- Step 4: Pour in 1/2 cup full-fat coconut milk, 2 tbsp soy sauce, 1 tbsp brown sugar, and 1 tbsp fresh lime juice. Stir to combine and cook for an additional 2 minutes until the sauce thickens slightly.
- Step 5: Remove from heat and garnish with 2 chopped green onions before serving over steamed rice or noodles.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tiki-Style Coconut and Ginger Shrimp Stir-Fry take to make?
Total time is about 22 minutes (10 min prep + 12 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-Style Coconut and Ginger 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 fresh ginger, julienned from drying out.
Can I substitute ingredients in Tiki-Style Coconut and Ginger 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-Style Coconut and Ginger 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-Style Coconut and Ginger 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.
