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Coconut Shrimp Stir-Fry

Packed with veggies like snow peas and carrots, this nutritious shrimp stir-fry is an easy 15-minute midweek dinner that’s on the table faster than takeout.

Serves 4
Ready in 15 mins
Prep time 5 mins
Cooking time 10 mins
362 calories per serving

Ingredients

> 1 tbsp canola oil
> 1 (8 oz) bag snow peas
> 1/2 (10 oz) bag shredded carrots
> 1 red bell pepper, seeded and cut into thin strips
> 1 lb bag frozen peeled, deveined large raw shrimp, thawed
> 1 tsp reduced-sodium soy sauce
> 1 tbsp sesame oil
> 1 (12 oz) bag frozen cauliflower rice
> 3/4 cup Nature's Promise® Unsweetened Flaked Coconut
> 1/4 chopped peanuts
> 2 limes, cut into wedges, to serve

Steps

1
In a 12-inch nonstick skillet, heat the oil on medium-high. To skillet, add snow peas, carrots, and bell pepper. Sauté 5–6 min., until tender. Add the shrimp, soy sauce, and sesame oil. Sauté 3–4 min., until shrimp are fully cooked.
2
Meanwhile, microwave the cauliflower rice according to package directions. When shrimp are cooked, remove skillet from heat. Stir in the coconut flakes and peanuts. Season with salt and pepper to taste.
3
Serve coconut shrimp over cauliflower rice with the lime wedges.

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