Coconut Lime Shrimp Stir-fry with Jasmine Rice
"A vibrant and quick stir-fry featuring succulent shrimp coated in a zesty coconut-lime sauce, served over fluffy jasmine rice. This dish offers a delightful balance of sweet, savory, and tangy flavors."
Ingredients
All Steps
Cook jasmine rice according to package directions. Keep warm.
In a small bowl, whisk together coconut milk, juice and zest of the lime, soy sauce, and brown sugar. Set aside.
Heat coconut oil in a large wok or skillet over medium-high heat. Add minced garlic and grated ginger, stir-fry for 30 seconds until fragrant.
Add red bell pepper (thinly sliced) and snow peas to the wok. Stir-fry for 2-3 minutes until they are tender-crisp. Remove vegetables from the wok and set aside.
Add shrimp (peeled and deveined) to the wok and stir-fry for 2-3 minutes until they start to turn pink.
Pour the coconut-lime sauce into the wok with the shrimp. Bring to a simmer and cook for 1-2 minutes, stirring occasionally, until shrimp are fully cooked and the sauce has slightly thickened.
Return the stir-fried vegetables to the wok, toss to combine and heat through.
Serve the coconut lime shrimp stir-fry immediately over the cooked jasmine rice, garnished with fresh cilantro.