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Spicy Coconut Shrimp Stir-Fry

A delightful and quick stir-fry featuring succulent shrimp, vibrant vegetables, and a creamy, spicy coconut sauce, perfect for busy weeknights or special occasions.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Serving Size 4 servings

Ingredients

Main Ingredients

  • 1 lb shrimp, peeled & deveined
  • 2 tbsp coconut oil or neutral oil
  • 2 cups broccoli florets
  • 1 medium red bell pepper, sliced
  • 1/2 medium red onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 1-2 pieces red chilies, sliced (adjust for heat)
  • 1 lime Juice of 1 lime
  • 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
  • 1 lime Zest of 1 lime
  • to taste Salt
  • for serving Fresh cilantro or Thai basil For garnish
  • optional Cooked rice or rice noodles For serving

Instructions

Preparation

  • 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.

Cooking

  • 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 taste! Adjust the salt or spice to suit your palate.

Serving

  • 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.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat in a skillet over low heat with a splash of coconut milk if needed. For a vegetarian version, swap out the shrimp for tofu or chickpeas.