Description
This Coconut-Lime Shrimp and Pepper Stir-Fry is a quick and healthy dinner option, combining succulent shrimp, crisp bell peppers, and a creamy coconut-lime sauce with a sesame drizzle. It’s a flavorful and easy-to-make dish perfect for weeknights.
Ingredients
Scale
- 400g (14oz) Raw Shrimp, Peeled and Deveined
- 200g (7oz) Red Bell Peppers, Sliced
- 150g (5oz) Yellow Bell Pepper, Sliced
- 2 Tbsp (30ml) Vegetable Oil
- 3 Cloves Garlic, Minced
- 1 tsp (5g) Fresh Ginger, Grated
- 1 tsp (5g) Chili Flakes (Optional)
- 120ml (½ cup) Coconut Milk
- 2 Tbsp (30ml) Fresh Lime Juice
- 1 Tbsp (15ml) Soy Sauce
- 1 tsp (5ml) Fish Sauce
- 1 tsp (5g) Brown Sugar
- 1 tsp (5g) Cornstarch with 2 tsp (10ml) Water
- 1 Tbsp (15ml) Toasted Sesame Oil
- 1 Tbsp (8g) Toasted Sesame Seeds
- Zest of 1 Lime
- Fresh Cilantro Leaves, Chopped
Instructions
- Prep Ingredients: Pat shrimp dry and slice peppers.
- Bloom Aromatics: Stir-fry garlic, ginger, and chili flakes briefly.
- Cook Shrimp: Stir-fry shrimp until pink and cooked through.
- Stir-Fry Peppers: Stir-fry peppers until crisp-tender.
- Make Sauce: Simmer coconut milk, lime juice, soy sauce, fish sauce, and sugar.
- Thicken Sauce: Stir in cornstarch slurry until thickened.
- Combine: Toss shrimp and peppers with sauce.
- Finish & Serve: Drizzle with sesame oil, sprinkle with sesame seeds and lime zest.
Notes
For best results, use full-fat coconut milk and high heat. Adjust chili flakes to your spice preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Seafood
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 150 mg