Coconut Lime Shrimp Stir-Fry Recipe

If you are craving a vibrant, tropical dish that packs bold flavors and a fresh twist, look no further than the Coconut Lime Shrimp Stir-Fry. This dish perfectly balances sweet, tangy, and savory notes while delivering a satisfying crunch from colorful vegetables and tender, juicy shrimp. Every bite bursts with the creamy richness of coconut milk paired with zesty lime, creating a mouthwatering experience you’ll want to make over and over again.

this Recipe

Ingredients You’ll Need

These simple yet essential ingredients come together to build layers of flavor, texture, and color in the Coconut Lime Shrimp Stir-Fry. Each item plays an important role, from the brightness of the lime to the creaminess of coconut milk, making this dish both delicious and visually appealing.

• Shrimp (1 lb / 450 g): Peeled and deveined shrimp provide tender, protein-packed bites that soak up every flavor.
• Coconut oil (1 tablespoon): Adds a subtle tropical aroma and is perfect for stir-frying.
• Red bell pepper (1 small, thinly sliced): Offers a sweet crunch and vibrant red hue.
• Yellow bell pepper (1 small, thinly sliced): Adds cheerful color and mild sweetness.
• Zucchini (1 small, sliced into half-moons): Brings a tender texture and fresh green color.
• Carrot (1 small, julienned): Provides a slightly sweet taste and crisp bite.
• Garlic (3 cloves, minced): Infuses depth and warmth with every stir.
• Fresh ginger (1 tablespoon, minced): Adds a zesty, peppery kick that livens up the dish.
• Soy sauce (2 tablespoons): Contributes salty umami that balances the sweetness.
• Fish sauce (1 tablespoon): Deepens the savory flavors with authentic Southeast Asian character.
• Honey or maple syrup (1 tablespoon): A touch of natural sweetness to harmonize the tangy lime.
• Lime juice and zest (from 1 lime): Brightens the entire dish with fresh citrus notes.
• Coconut milk (¼ cup): Adds creamy richness and a luscious tropical flavor.
• Green onions (2, chopped): A fresh, mild onion finish that doubles as garnish.
• Fresh cilantro: Adds herbaceous brightness to finish the dish beautifully.
• Cooked jasmine rice or rice noodles: Perfect for soaking up the flavorful sauce and rounding out the meal.

How to Make Coconut Lime Shrimp Stir-Fry

Step 1: Prepare the Ingredients

Begin by peeling and deveining the shrimp if they are not already prepped. Then, slice the bell peppers and zucchini, julienne the carrot, mince the garlic and ginger, and chop the green onions. Having everything ready before you start cooking makes the process smooth and fun.

Step 2: Heat the Pan

Set a large skillet or wok over medium-high heat and add the coconut oil. Wait until the oil is shimmering — this means the pan is perfectly hot for stir-frying and ready to impart that delicious aroma to your dish.

Step 3: Cook the Shrimp

Add the shrimp to the hot pan and stir-fry them for about 2 to 3 minutes until they just turn pink and start to curl. Remove the shrimp from the pan and set them aside. This quick step ensures the shrimp remain juicy and tender.

Step 4: Stir-Fry the Vegetables

In the same pan, add a touch more oil if needed. Toss in the minced garlic and ginger and sauté for 30 seconds until fragrant and inviting. Then, add the sliced bell peppers, zucchini, and carrots. Stir-fry everything for 3 to 4 minutes until the vegetables are crisp-tender, preserving their fresh crunch and vibrant color.

Step 5: Combine and Season

Return the shrimp to the pan and pour in the soy sauce, fish sauce, honey, lime juice, lime zest, and coconut milk. Stir everything together gently but thoroughly, letting the rich sauce coat each piece. Cook for another 2 minutes, allowing the flavors to marry and the shrimp to heat through perfectly.

Step 6: Garnish and Serve

Finish by sprinkling the dish with chopped green onions and fresh cilantro. Serve your Coconut Lime Shrimp Stir-Fry hot over fluffy jasmine rice or your favorite rice noodles to soak up all that amazing sauce and savor every last bite.

How to Serve Coconut Lime Shrimp Stir-Fry

Garnishes

Fresh garnishes elevate the Coconut Lime Shrimp Stir-Fry, adding not just flavor but a pretty finishing touch. The crisp green onions bring a mild, refreshing bite, while cilantro adds an herbal brightness that complements the coconut and lime beautifully. A few lime wedges on the side are always a good idea for those who love an extra citrus burst.

Side Dishes

This stir-fry shines best alongside simple, fluffy jasmine rice or chewy rice noodles, which soak up the luscious sauce without overpowering the delicate shrimp and crisp veggies. If you want to add a bit of crunch, a side of lightly toasted cashews or crushed peanuts is perfect. Steamed bok choy or snap peas also make wonderful light vegetable companions.

Creative Ways to Present

For an impressive presentation, serve your Coconut Lime Shrimp Stir-Fry in a coconut shell bowl to play up the tropical theme. Alternatively, use a bed of vibrant lettuce leaves or colorful cabbage slaw as a crunchy base. For a casual gathering, offer it as a build-your-own rice bowl with assorted toppings to let everyone customize their plate.

Make Ahead and Storage

Storing Leftovers

The Coconut Lime Shrimp Stir-Fry tastes great as leftovers. Store any uneaten portions in an airtight container in the refrigerator for up to 2 days. Be sure to cool it to room temperature first to maintain freshness and avoid sogginess in the vegetables.

Freezing

Because shrimp and fresh vegetables can change texture when frozen, it’s best to avoid freezing this dish. However, if you must, freeze just the cooked shrimp and coconut-lime sauce separately in a freezer-safe container for up to 1 month. Thaw gently in the refrigerator before reheating and add freshly cooked vegetables for the best experience.

Reheating

When reheating your Coconut Lime Shrimp Stir-Fry, do so gently over low to medium heat on the stovetop, stirring frequently to keep the shrimp tender and the vegetables crisp. Avoid microwaving if possible, as it can make the shrimp rubbery and the vegetables limp. Adding a splash of coconut milk or water while reheating helps retain moisture and flavor.

FAQs

Can I use frozen shrimp for this Coconut Lime Shrimp Stir-Fry?

Yes, you can use frozen shrimp if fresh is not available. Just make sure to thaw them completely, pat dry to remove excess water, and proceed as usual. This ensures they sear properly instead of steaming in the pan.

Is there a vegetarian version of this stir-fry?

Absolutely! Substitute the shrimp with firm tofu or chickpeas. Use vegetable-based sauces instead of fish sauce, such as soy or tamari, and you’ll have a delicious vegetarian Coconut Lime Stir-Fry that’s just as satisfying.

What can I substitute for coconut milk?

If you don’t have coconut milk on hand, full-fat canned evaporated milk or a plant-based creamy alternative can work, but coconut milk truly gives this dish its signature richness and tropical flavor, so it’s worth picking up if you can.

How spicy is the Coconut Lime Shrimp Stir-Fry?

The recipe as written is mild and balanced with a sweet, tangy, and savory profile. If you like some heat, add sliced chili peppers or a dash of chili flakes when stir-frying the garlic and ginger for a spicy kick.

Can I make this recipe gluten-free?

Definitely. Just swap regular soy sauce for tamari or a gluten-free soy sauce alternative. All other ingredients are naturally gluten-free, so you can enjoy this dish worry-free.

Final Thoughts

I can’t recommend the Coconut Lime Shrimp Stir-Fry enough — it’s one of those magical dishes that feels fancy but comes together quickly, making it perfect for weeknights or entertaining. The combination of creamy coconut milk and bright lime elevates simple shrimp and veggies into a luscious, flavorful meal that your whole family will adore. Give it a try and get ready for your new favorite stir-fry!