Tropical Tiki Shrimp Stir-Fry with Coconut Lime Sauce

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

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.

Bright shrimp stir-fried with tropical fruits and vegetables, coated in a creamy coconut lime sauce that evokes island vibes. This Asian fusion recipe, ready in about 25 minutes, pairs large shrimp, pineapple chunks, 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.

Prep: 10 min Cook: 15 min Serves 4 Asian Fusion cuisine 320 cal/serving

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Ingredients

1 lb, peeled and deveined large shrimp
1/2 cup, fresh pineapple chunks
1 cup, sliced into strips red bell pepper
1 cup snap peas
3/4 cup coconut milk
2 tbsp fresh lime juice
2 tbsp soy sauce
2 cloves minced garlic
1 tsp grated fresh ginger
2 tbsp vegetable oil
2 tbsp chopped fresh cilantro
1/4 tsp, optional red chili flakes
to taste salt

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 2 cloves minced garlic and 1 tsp grated fresh ginger, sautéing for 30 seconds until fragrant.
Step 2: Add 1 lb peeled and deveined shrimp to the skillet, cooking for 2 minutes per side until pink and opaque. Remove shrimp and set aside.
Step 3: In the same skillet, add 1 cup sliced red bell pepper, 1 cup snap peas, and 1/2 cup fresh pineapple chunks. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
Step 4: Pour in 3/4 cup coconut milk, 2 tbsp fresh lime juice, and 2 tbsp soy sauce. Stir to combine and simmer for 2 minutes until the sauce slightly thickens.
Step 5: Return shrimp to the skillet, tossing gently to coat in the coconut lime sauce. Season with salt and 1/4 tsp red chili flakes if using.
Step 6: Remove from heat and sprinkle with 2 tbsp chopped fresh cilantro before serving.