Print

Coconut Lime Shrimp Stir-Fry Recipe

Coconut Lime Shrimp Stir-Fry Recipe
Print Recipe

★★★★★

4.9 from 24 reviews

A vibrant and flavorful Coconut Lime Shrimp Stir-Fry that combines succulent shrimp with crisp vegetables, all tossed in a creamy coconut-lime sauce. This quick and easy dish is perfect for a weeknight dinner and pairs beautifully with rice or noodles.

Ingredients

Scale

Shrimp and Vegetables

  • 1 lb (450g) shrimp, peeled and deveined
  • 1 red bell pepper, sliced
  • 1 cup snap peas or green beans
  • 2 garlic cloves, minced
  • 1-inch piece ginger, grated

Sauce and Seasoning

  • 3 tbsp coconut milk
  • 1 tbsp lime juice
  • 1 tsp lime zest
  • 2 tbsp soy sauce or tamari
  • Salt and black pepper, to taste

Cooking Oil and Garnish

  • 2 tbsp coconut oil or vegetable oil
  • Fresh cilantro, chopped (for garnish)
  • Cooked rice or noodles, for serving

Instructions

  1. Prepare the Sauce: In a small bowl, combine coconut milk, lime juice, lime zest, soy sauce, salt, and black pepper. Stir well and set aside to let the flavors meld.
  2. Cook the Shrimp: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2–3 minutes per side until they turn pink and opaque. Remove the shrimp from the skillet and set aside to keep warm.
  3. Stir-Fry the Vegetables: Add the remaining tablespoon of oil to the same skillet. Sauté the minced garlic and grated ginger for about 30 seconds until aromatic. Add the sliced red bell pepper and snap peas (or green beans). Stir-fry for 3–4 minutes until the vegetables are crisp-tender but still vibrant.
  4. Combine Everything: Return the cooked shrimp to the skillet with the vegetables. Pour the prepared coconut-lime sauce over the ingredients and toss everything together. Cook for an additional 1–2 minutes, allowing the sauce to heat through and coat the shrimp and vegetables evenly.
  5. Serve: Remove from heat and serve immediately over cooked rice or noodles. Garnish with freshly chopped cilantro to add a burst of freshness.

Notes

  • You can substitute snap peas with green beans or snow peas according to preference.
  • Use tamari instead of soy sauce for a gluten-free option.
  • Adjust the amount of lime juice and zest to taste for more or less tanginess.
  • For extra heat, add a pinch of red pepper flakes or sliced fresh chili when stir-frying the garlic and ginger.
  • To make it vegan, replace shrimp with firm tofu or tempeh and use vegetable-based sauce alternatives.

Nutrition

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

Find it online: https://maicook.com/coconut-lime-shrimp-stir-fry-recipe-5/