If you’re after a dinner that nails tropical flavor, weeknight speed, and restaurant quality all in one pan, Coconut Lime Shrimp Stir-Fry is your new dinnertime superstar. Juicy shrimp mingle with crisp veggies and a silky coconut-lime sauce brimming with bright citrus and a touch of sweetness. Every bite is a symphony of textures and flavors, making it a dish you’ll crave on repeat. Whether you’re hosting friends or need a quick family meal, Coconut Lime Shrimp Stir-Fry brings a fresh burst of sunshine to your table.
Ingredients You’ll Need
This recipe keeps things delightfully simple, letting each ingredient shine to build a balanced bowl of color, flavor, and crunch. Every single pantry staple and fresh pick gives Coconut Lime Shrimp Stir-Fry its crave-worthy profile—nothing is wasted, and nothing feels extra.
- Shrimp (1 lb / 450 g): Tender, plump shrimp soak up all the coconut-lime goodness and bring major protein to the party.
- Coconut oil or vegetable oil (2 tbsp): Adds a subtle tropical richness and ensures golden, crisped edges on your shrimp and veggies.
- Red bell pepper (1, sliced): Sweet red bell pepper gives gorgeous color and a lovely juicy crunch that balances the sauce’s creaminess.
- Snap peas or green beans (1 cup): These add fresh, green crispness and a bit of earthy flavor to round out the stir-fry.
- Carrot (1 small, thinly sliced): Offers gentle sweetness and vibrant orange appeal—plus, it stays tender-crisp for texture.
- Garlic (2 cloves, minced): A pantry hero for fast flavor, garlic infuses the whole stir-fry with classic savory depth.
- Ginger (1-inch piece, grated): A little fresh ginger brightens the dish and gives it irresistible warmth and zest.
- Coconut milk (1/4 cup): The soul of the sauce—extra creamy, rich, and perfect for soaking into rice.
- Juice and zest of 1 lime: Adds a punch of citrusy freshness that makes Coconut Lime Shrimp Stir-Fry sing.
- Soy sauce or tamari (2 tbsp): Gives a salty, umami-rich backbone that ties together every other note in the sauce.
- Honey or maple syrup (1 tsp): A drizzle of sweetness balances the tart lime and brings out the best in the coconut.
- Salt and pepper, to taste: The finishing touch for rounding out all the flavors in the pan.
- Cooked jasmine rice, for serving: Fluffy, fragrant rice soaks up all the sauce—you’ll want every last drop.
- Fresh cilantro and lime wedges (optional garnish): Cilantro adds herby brightness, and extra lime wedges invite everyone to dial up the citrus kick.
How to Make Coconut Lime Shrimp Stir-Fry
Step 1: Whisk Up the Coconut Lime Sauce
Grab a small bowl and whisk together the coconut milk, fresh lime juice and zest, soy sauce, and honey. This is the flavor powerhouse of Coconut Lime Shrimp Stir-Fry—creamy from the coconut, tangy from the lime, and just a hint of sweetness and salt. Keep it close by, because you’ll add it to the pan right at the end for a glossy, aromatic finish.
Step 2: Sear the Shrimp
Heat up 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat. Add the shrimp and give them about 2–3 minutes per side, just until they turn pink and opaque. Don’t crowd the pan, and don’t overcook—shrimp go from plump to rubbery fast. Once they’re done, scoop them out onto a plate so they stay juicy while you work on the veggies.
Step 3: Stir-Fry the Vegetables
Add the remaining oil to your pan and toss in the garlic and ginger. Let them sizzle for a minute to create an ultra-fragrant base. Next, pile in the bell pepper, snap peas (or green beans), and carrot. Stir-fry everything for 3–4 minutes so the veggies stay brightly colored and crisp-tender. This step keeps the stir-fry lively and satisfying.
Step 4: Bring It All Together with Sauce
Return the shrimp to the pan and pour in your prepped coconut lime sauce. Toss everything together for another 1–2 minutes, letting the sauce coat the shrimp and veggies until glossy and warmed through. A quick taste-check with salt and pepper finishes things perfectly—now your Coconut Lime Shrimp Stir-Fry is ready for action.
Step 5: Serve Over Jasmine Rice
Spoon the stir-fry over bowls of steamy jasmine rice, making sure every serving gets plenty of sauce and juicy shrimp. If you’re feeling fancy, sprinkle with fresh cilantro and tuck in a few lime wedges for squeezing. The aroma alone is worth the effort, but that first bite will win you over.
How to Serve Coconut Lime Shrimp Stir-Fry
Garnishes
Fresh cilantro leaves are a classic garnish that boost the herby, green notes of this dish, while extra lime wedges let everyone adjust the brightness to their liking. A few thin slices of fresh red chili or a sprinkle of toasted coconut flakes can also add a pop of color and a little extra flair when you’re serving Coconut Lime Shrimp Stir-Fry for company.
Side Dishes
This stir-fry pairs best with warm jasmine rice that soaks up the coconut-lime sauce, but you could also try brown rice, rice noodles, or even cauliflower rice for a lighter meal. Roasted or steamed broccoli, a simple cucumber salad, or some pickled radish make great fresh sides to round out your plate.
Creative Ways to Present
Try piling Coconut Lime Shrimp Stir-Fry into lettuce wraps for a fun handheld dinner, or serve each portion in individual bowls with a nest of noodles underneath for a vibrant, modern look. For parties, skewer the shrimp and surrounding veggies, then drizzle with plenty of sauce as a colorful finger food.
Make Ahead and Storage
Storing Leftovers
Store any leftover Coconut Lime Shrimp Stir-Fry in an airtight container in the refrigerator for up to two days. The flavors will develop even more, but the shrimp and veggies may lose a touch of their crispness—still, it’ll be absolutely delicious for a speedy lunch.
Freezing
If you’d like to freeze this stir-fry, do it without the rice for best results. Place completely cooled Coconut Lime Shrimp Stir-Fry in a tightly sealed container and freeze for up to one month. Thaw overnight in the fridge before reheating.
Reheating
To reheat, gently warm the stir-fry in a skillet over low-medium heat, adding a splash of coconut milk or water to loosen the sauce. This helps restore the creamy consistency and keeps the shrimp from overcooking. Avoid microwaving on high, as it can make shrimp rubbery.
FAQs
Can I use frozen shrimp for Coconut Lime Shrimp Stir-Fry?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before cooking. This helps them sear nicely without releasing too much moisture into the pan.
What other vegetables can I add?
Feel free to mix and match your favorites—broccoli florets, zucchini, baby corn, or mushrooms all work beautifully in Coconut Lime Shrimp Stir-Fry. Adjust cook times to keep everything bright and crisp.
Can I make Coconut Lime Shrimp Stir-Fry dairy-free and gluten-free?
Yes! The recipe is already dairy-free thanks to coconut milk. For gluten-free, use tamari instead of regular soy sauce. Double-check your sauces for any hidden gluten if you’re sensitive.
How spicy is this stir-fry?
As written, this dish is quite mild. If you love a little heat, toss in sliced fresh chili or a pinch of chili flakes when stir-frying the veggies. You control the spice level!
Can I substitute chicken for shrimp?
You definitely can—bite-size pieces of chicken breast or thigh work great. Just cook them through before adding the veggies, and continue with the recipe as written for a Coconut Lime Chicken Stir-Fry twist.
Final Thoughts
If you’re searching for a vibrant, quick meal that never skimps on flavor, Coconut Lime Shrimp Stir-Fry is a must-try. The lively combo of coconut, citrus, and tender shrimp tastes like a tropical vacation any night of the week. Go ahead and give it a spin in your kitchen—you’ll be hooked after the very first bite.