Chef Marco
Are you ready to transport your taste buds to a tropical paradise? This Spicy Coconut Shrimp Stir-Fry brings together the perfect blend of flavors and textures—succulent shrimp, vibrant vegetables, and a creamy, spicy coconut sauce that will have you craving more. It’s a delightful dish that’s not just easy to prepare but also packed with all the goodness you need for a wholesome meal.
Why Make This Recipe
This recipe is a culinary adventure that combines health and flavor. It’s quick to prepare, making it a fantastic option for busy weeknights or even a weekend dinner party! Packed with protein from the shrimp and vitamins from the vegetables, this dish is not just a feast for the eyes but also for your body. Plus, the tropical flavors whisk you away to a beachy escape, no passport required!
How to Make Spicy Coconut Shrimp Stir-Fry
Ingredients:
- 1 lb shrimp, peeled & deveined
- 2 tbsp coconut oil or neutral oil
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1/2 red onion, thinly sliced
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1–2 red chilies, sliced (adjust for heat)
- Juice of 1 lime
- Fresh cilantro or Thai basil, for garnish
- Optional: Cooked rice or rice noodles for serving
- 1 can (13.5 oz) coconut milk
- 2 tbsp soy sauce or tamari
- 1 tbsp fish sauce (optional)
- 1 tbsp sriracha or Thai chili paste
- 1 tsp brown sugar or honey
- Zest of 1 lime
- Salt, to taste
Directions:
- In a bowl or measuring cup, whisk together the coconut milk, soy sauce, fish sauce (if using), sriracha, brown sugar, lime zest, and a pinch of salt. Set aside.
- Heat 1 tbsp of coconut oil in a large skillet or wok over medium-high heat. Add the shrimp, season with salt and pepper, and sear for 1–2 minutes per side until they turn pink and are just cooked. Remove the shrimp from the pan and set aside.
- Add another tablespoon of oil to the skillet. Toss in the garlic, ginger, red chilies, broccoli, bell pepper, and red onion. Stir-fry these fresh ingredients for about 3–4 minutes until they’re tender-crisp.
- Pour your spicy coconut sauce into the skillet. Let it simmer for 3–5 minutes, until it thickens slightly and becomes absolutely luscious.
- Return the shrimp to the pan and stir everything together to coat it in the sauce. Squeeze in the fresh lime juice and taste! Adjust the salt or spice to suit your palate.
- Serve this delicious stir-fry over fluffy jasmine rice or toss it with rice noodles. Garnish with fresh herbs, and if you’re feeling adventurous, sprinkle some chopped peanuts or crispy shallots on top for an added crunch.
How to Serve Spicy Coconut Shrimp Stir-Fry
This scrumptious stir-fry can be served over a bed of fluffy jasmine rice or mixed in with rice noodles for a comforting meal. Finish with a sprinkle of fresh cilantro or Thai basil, and for added texture, consider topping with chopped peanuts or crispy shallots. Your guests will be clamoring for seconds!
How to Store Spicy Coconut Shrimp Stir-Fry
If you happen to have leftovers (which is rare because it’s so delicious), store the leftover stir-fry in an airtight container in the refrigerator. It will keep well for about 2-3 days. When you’re ready to enjoy it again, simply reheat in a skillet over low heat until warmed through, adding a splash of coconut milk if it has thickened too much.
Tips to Make Spicy Coconut Shrimp Stir-Fry
- Don’t overcook the shrimp; they only need a few minutes in the pan to become perfectly tender.
- Feel free to add more vegetables based on your preferences or what you have in your fridge. Snap peas, carrots, or bell peppers work beautifully!
- Adjust the level of heat by controlling the number of red chilies you add. Remember, you can always start with less and add more if needed!
Variation
For a vegetarian version, swap out the shrimp with tofu or chickpeas, and try using vegetable broth instead of the fish sauce. Add in your favorite veggies for personalization, such as zucchini or carrots, and keep the same delicious sauce to elevate the dish!
FAQs
1. Can I use frozen shrimp for this recipe?
Yes, you can certainly use frozen shrimp! Just make sure to thaw them properly before cooking.
2. Is there a dairy-free alternative for the coconut milk?
Coconut milk is already dairy-free, but you can also use almond milk for a different flavor if you prefer.
3. Can this dish be made ahead of time?
Absolutely! You can prepare the sauce and chop your vegetables in advance. The stir-fry can be cooked and stored for later but is best enjoyed fresh for optimal flavor and texture.
A Tropical Delight
Description
This Spicy Coconut Shrimp Stir-Fry is a vibrant and flavorful dish that combines succulent shrimp with fresh vegetables in a creamy, spicy coconut sauce.
Ingredients
Instructions
- In a bowl or measuring cup, whisk together the coconut milk, soy sauce, fish sauce (if using), sriracha, brown sugar, lime zest, and a pinch of salt. Set aside.
- Heat 1 tbsp of coconut oil in a large skillet or wok over medium-high heat. Add the shrimp, season with salt and pepper, and sear for 1-2 minutes per side until they turn pink and are just cooked. Remove the shrimp from the pan and set aside.
- Add another tablespoon of oil to the skillet. Toss in the garlic, ginger, red chilies, broccoli, bell pepper, and red onion. Stir-fry these fresh ingredients for about 3-4 minutes until they’re tender-crisp.
- Pour your spicy coconut sauce into the skillet. Let it simmer for 3-5 minutes, until it thickens slightly. Return the shrimp to the pan and stir everything together to coat it in the sauce. Squeeze in the fresh lime juice and adjust seasoning.
- Serve this delicious stir-fry over fluffy jasmine rice or toss it with rice noodles. Garnish with fresh herbs and any additional toppings.
