Tiki-Style Spiced Coconut Shrimp Stir Fry
Succulent shrimp stir-fried in a spiced coconut sauce with vibrant bell peppers and snap peas for a quick tropical-inspired dinner. This asian fusion-inspired stir fry ready in about 25 minutes pairs peeled and deveined large shrimp, coconut milk, medium, thinly sliced red bell pepper 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.
Ingredients
- 1 lb, peeled and deveined large shrimp
- 3/4 cup coconut milk
- 1 medium, thinly sliced red bell pepper
- 1 cup, trimmed snap peas
- 1 tbsp minced ginger
- 2 cloves minced garlic
- 1 tbsp red curry paste
- 1 tbsp lime juice
- 1 tsp brown sugar
- 2 tbsp vegetable oil
- 2 tbsp chopped cilantro
- 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 minced ginger and 2 minced garlic cloves, sautéing for 30 seconds until fragrant.
- Step 2: Stir in 1 tbsp red curry paste and cook for 1 minute to bloom the spices.
- Step 3: Add 1 lb peeled and deveined shrimp to the skillet, season with 1/2 tsp salt and 1/4 tsp black pepper, and cook for 2-3 minutes until pink and opaque.
- Step 4: Add 1 medium thinly sliced red bell pepper and 1 cup snap peas, stirring to combine.
- Step 5: Pour in 3/4 cup coconut milk, 1 tbsp lime juice, and 1 tsp brown sugar, then reduce heat to medium and simmer for 3-4 minutes until the sauce thickens slightly and vegetables are tender-crisp.
- Step 6: Remove from heat, sprinkle with 2 tbsp chopped cilantro, and serve immediately over steamed rice for a vibrant tiki-inspired meal.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tiki-Style Spiced Coconut 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-Style Spiced Coconut 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-Style Spiced Coconut 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 Spiced Coconut 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 Spiced Coconut 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.
