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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


> 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


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.
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.
Serve coconut shrimp over cauliflower rice with the lime wedges.

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