Coconut Lime Shrimp Stir-Fry Recipe
A vibrant and flavorful Coconut Lime Shrimp Stir-Fry featuring tender shrimp, crisp vegetables, and a creamy coconut-lime sauce. This easy-to-make dish combines tropical and savory flavors for a quick weeknight meal served over fragrant jasmine rice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian Fusion
- Diet: Halal
Ingredients
Scale
Shrimp and Marinade
- 1 lb (450g) large shrimp, peeled and deveined
- Salt and pepper, to taste
Vegetables
- 1 red bell pepper, sliced
- 1 cup snap peas or snow peas
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
Sauce
- 1/2 cup coconut milk
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp chili flakes (optional)
Cooking and Garnish
- 2 tbsp coconut oil or vegetable oil
- Cooked jasmine rice, for serving
- Fresh cilantro, chopped, for garnish
Instructions
- Prepare the sauce: In a small bowl, combine coconut milk, soy sauce, lime juice, and chili flakes (if using). Stir well and set aside to allow the flavors to meld.
- Cook the shrimp: Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat. Season the shrimp with salt and pepper, then add them to the pan. Cook each side for 2 to 3 minutes until the shrimp turn pink and are cooked through. Remove the shrimp from the pan and set aside.
- Sauté the vegetables: Add the remaining tablespoon of coconut oil to the pan. Toss in the sliced onion, red bell pepper, and snap peas. Cook for 3 to 4 minutes until the vegetables are tender-crisp. Then add the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
- Combine and simmer: Return the cooked shrimp to the pan with the vegetables. Pour in the prepared coconut-lime sauce and toss everything together to coat evenly. Cook for another 2 to 3 minutes until the sauce is heated through and slightly thickened.
- Serve: Spoon the stir-fry over warm jasmine rice and garnish with fresh chopped cilantro. Serve immediately and enjoy this flavorful tropical dish hot.
Notes
- You can substitute snap peas with snow peas or green beans depending on availability.
- For a spicier dish, increase the chili flakes or add fresh sliced chili peppers.
- Use gluten-free soy sauce if you require a gluten-free meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to two days.
- To make this dish vegan, substitute shrimp with firm tofu or tempeh.
Nutrition
- Serving Size: 1 serving (including rice)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 16 g
- Saturated Fat: 12 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 190 mg
Keywords: coconut lime shrimp stir-fry, shrimp stir fry, coconut milk shrimp, quick seafood recipe, easy dinner, jasmine rice, Asian fusion stir fry
Find it online: https://maicook.com/coconut-lime-shrimp-stir-fry-recipe-6/