Sweet Chili Coconut Shrimp Stir-Fry
Sweet Chili Coconut Shrimp Stir-Fry is a Thai recipe categorized as dinner, main course, with 20 min of prep, 15 min of cooking, and 35 min total. It yields 4 servings.
Sweet Chili Coconut Shrimp Stir-Fry combines large shrimp, unsweetened coconut milk, Thai sweet chili sauce, and yellow onion using high-heat stir-frying.
Mealtime: Dinner, Main Course
Cuisine: Thai
Dietary Preferences: Pescatarian
Cooking Time: Under 30 Minutes
Difficulty Level: Intermediate
Seasonal Preference: Summer BBQ
Nutritional Information (per serving)
655
37g
30g
4g
975mg
Ingredients
- 1 lb large shrimp, peeled and deveined (450g)
- 1/2 teaspoon kosher salt (3g)
- 2 tablespoons neutral oil, divided (30mL)
- 1/2 cup yellow onion, sliced (75g)
- 1 red bell pepper, sliced (150g)
- 1 cup broccoli florets (100g)
- 1 cup snap peas (100g)
- 1/2 cup carrots, cut into thin matchsticks (60g)
- 2 garlic cloves, minced (6g)
- 1 tablespoon fresh ginger, grated (15g)
- 1/2 cup unsweetened coconut milk (120mL)
- 1/4 cup Thai sweet chili sauce (60mL)
- 1 tablespoon low-sodium soy sauce (15mL)
- 1 tablespoon rice vinegar (15mL)
- 1 teaspoon cornstarch (3g)
- 1 tablespoon water (15mL)
- 1 tablespoon fresh lime juice (15mL)
- 3 cups cooked jasmine rice (555g)
- 1/4 cup fresh cilantro, chopped (15g)
Utensils
- Large skillet or wok
- Measuring spoons
- Measuring cup
- Wooden spoon or spatula
- Cutting board
- Sharp knife
- Serving dish
- Ladle or serving spoon
Step by Step Instructions
- Pat the shrimp dry and season them with the kosher salt.
- Heat 1 tablespoon neutral oil in a wok or large skillet over medium-high heat and sear the shrimp for 1 to 2 minutes per side, until just opaque and 145°F (63°C); transfer them to a plate.
- Add the remaining 1 tablespoon neutral oil, onion, bell pepper, broccoli, snap peas, and carrots and stir-fry for 4 minutes, until crisp-tender.
- Add the garlic and ginger and stir-fry for 30 seconds.
- Whisk the coconut milk, sweet chili sauce, soy sauce, rice vinegar, cornstarch, and water until smooth, pour it into the wok, and simmer for 1 to 2 minutes, until glossy.
- Return the shrimp and their juices and toss for no more than 1 minute, then remove the skillet from the heat and stir in the lime juice.
- Serve the Sweet Chili Coconut Shrimp Stir-Fry over the jasmine rice and finish with the cilantro.
Variations & Serving Suggestions
- Replace shrimp with 14 ounces separately browned firm tofu.
- Use 3 tablespoons sweet chili sauce plus 1 tablespoon extra coconut milk for milder heat.
- Replace cilantro with equal-volume thinly sliced Thai basil.
Enjoy customizing your stir-fry adventure!
Storage & Reheating
Storage
Within two hours of cooking, divide leftover Sweet Chili Coconut Shrimp Stir-Fry into shallow portions and refrigerate them in an airtight container at 40°F (4°C) or below. Use refrigerated leftovers within 3 to 4 days; freeze sooner if they will not be used in that window.
Reheating
Reheat Sweet Chili Coconut Shrimp Stir-Fry in a saucepan over medium-low heat, stirring and adding a small splash of coconut milk or water if it has thickened. Bring soups, sauces, and gravies to a rolling boil where applicable, and verify that all leftovers reach 165°F (74°C) before serving.
Practical Cooking Notes
paper towels, chef's knife, cutting board, measuring tools, small bowl, whisk, wok or large skillet, tongs, instant-read thermometer.
Seafood should be opaque and firm rather than translucent; avoid extended cooking once that cue is reached.
Recipe FAQs & Expert Tips
How do I prevent rubbery shrimp?
Sear the shrimp separately, remove them at 145°F (63°C), and return them only for the final minute after the vegetables and sauce are ready.
How can I reduce the heat?
Reduce the Thai sweet chili sauce from 1/4 cup to 3 tablespoons and add 1 tablespoon extra coconut milk. Keep the rice vinegar and lime juice for balance.
What can replace shrimp?
Replace the shrimp with 14 ounces pressed firm tofu, brown it on all sides, and return it when the sauce is glossy.
Can I prepare components ahead?
Cut the vegetables and whisk the coconut-chili sauce up to one day ahead, storing them separately. Stir the sauce again before cooking because the cornstarch settles.