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Coconut Lime Shrimp Stir-Fry Recipe

Coconut Lime Shrimp Stir-Fry Recipe
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★★★★★

4.9 from 5 reviews

A vibrant and flavorful Coconut Lime Shrimp Stir-Fry combining juicy shrimp with crisp vegetables in a creamy coconut lime sauce, perfect for a quick and healthy weeknight dinner.

Ingredients

Scale

For the Stir-Fry:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 1 tbsp coconut oil or vegetable oil
  • 1 red bell pepper, sliced
  • 1 cup snap peas or green beans
  • 1 small carrot, julienned
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated

For the Sauce:

  • 1/2 cup coconut milk
  • 2 tbsp soy sauce
  • Zest and juice of 1 lime
  • 1 tsp honey or maple syrup
  • 1/4 tsp red chili flakes (optional)

For Serving:

  • Cooked rice or noodles
  • Fresh cilantro, chopped

Instructions

  1. Prepare the Sauce: In a small bowl, whisk together the coconut milk, soy sauce, lime zest and juice, honey, and red chili flakes until well combined. Set aside to let the flavors meld.
  2. Cook the Shrimp: Heat the coconut oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2–3 minutes on each side until they turn pink and are opaque. Remove the shrimp from the skillet and set them aside on a plate.
  3. Stir-Fry the Vegetables: Using the same skillet, add the minced garlic, grated ginger, sliced red bell pepper, snap peas, and julienned carrot. Stir-fry for 3–4 minutes, stirring frequently, until vegetables are tender-crisp and fragrant.
  4. Combine and Finish: Return the cooked shrimp to the skillet with the vegetables. Pour the prepared coconut lime sauce over everything. Toss to coat evenly and cook for another 1–2 minutes until the sauce is heated through and slightly thickened.
  5. Serve: Serve the stir-fry hot over a bed of cooked rice or noodles. Garnish with freshly chopped cilantro for a bright, fresh finish.

Notes

  • You can substitute shrimp with chicken or tofu for variations.
  • Adjust chili flakes according to your preferred spice level.
  • Use gluten-free tamari instead of soy sauce for a gluten-free version.
  • For a thicker sauce, simmer it a little longer before combining with the shrimp and vegetables.
  • Leftovers store well in an airtight container in the refrigerator for up to 2 days.

Nutrition

Keywords: Coconut lime shrimp, shrimp stir-fry, quick shrimp recipe, healthy seafood dinner, coconut milk sauce, Asian stir-fry, weeknight dinner

Find it online: https://maicook.com/coconut-lime-shrimp-stir-fry-recipe-4/