Sweet Chili Coconut Shrimp Stir-Fry
Coconut Shrimp with Sweet Chili Sauce and Crisp Vegetables
Crisp-tender vegetables and seared shrimp are coated in a glossy coconut and sweet chili sauce, then finished with lime and cilantro.
About This Recipe
Sweet Chili Coconut Shrimp Stir-Fry is a bright, fast skillet dinner built for the nights when you want plenty of color without a long project. Shrimp, crisp vegetables, and jasmine rice come together under a glossy coconut sauce that is gently sweet, savory, and lively with lime. The shrimp are seared first, so the finished dish has more depth than a one-pan simmer while still landing on the table quickly.
The flavor balance takes inspiration from Thai-style cooking, where coconut, chile, salty seasoning, acidity, and fresh herbs are often kept in conversation. Sweet chili sauce brings a rounded heat, while rice vinegar and lime keep the coconut from feeling heavy. It is a practical home-kitchen interpretation rather than a claim to one traditional regional recipe, and it leaves plenty of room to adjust the heat and vegetables to your table.
Stir-frying also reflects the usefulness of high-heat pan cooking across many Southeast Asian kitchens: ingredients are cut before the fire is turned on, then added in an order that protects their texture. Keep the vegetables close at hand and give the shrimp room to touch the hot pan. A brief sear and a quick return at the end are the small details that keep seafood tender.
Begin with the shrimp because they need a head start and a short rest. Patting them dry encourages browning, and removing them when they are just opaque prevents them from overcooking while the vegetables and sauce finish. The same skillet then carries the browned flavor into the onion, pepper, broccoli, snap peas, garlic, and ginger.
Whisk the coconut milk, sweet chili sauce, soy sauce, vinegar, cornstarch, and water before they go into the pan so the sauce thickens evenly. It should cling lightly to the vegetables rather than turn into a stiff glaze. Return the shrimp only long enough to warm them through, then add lime and cilantro after the heat is off for a fresher finish.
Serve the stir-fry over jasmine rice, with lime wedges for anyone who likes a sharper edge. For a milder plate, use less sweet chili sauce and add a little extra coconut milk; for more heat, add sliced chile at the table. Cool leftovers within two hours, refrigerate them in shallow portions, and reheat the rice and sauce gently before adding the shrimp for the final minute.
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)
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Step by Step Instructions
- Dry and season the shrimp Pat the shrimp dry and season them with the kosher salt.
- Sear the shrimp Heat 1 tablespoon of the neutral oil in a wok or large skillet over medium-high heat. Sear the shrimp for 1 to 2 minutes per side, until just opaque and 145 degrees F (63 degrees C), then transfer them to a plate.
- Stir-fry the vegetables Add the remaining tablespoon of oil, the onion, bell pepper, broccoli, snap peas, and carrots. Stir-fry for about 4 minutes, until the vegetables are crisp-tender.
- Add the aromatics Add the garlic and ginger and stir-fry for 30 seconds, just until fragrant.
- Build the coconut sauce Whisk the coconut milk, sweet chili sauce, soy sauce, rice vinegar, cornstarch, and water in a small bowl. Pour the mixture into the wok and simmer for 1 to 2 minutes, stirring until glossy.
- Finish the shrimp Return the shrimp and their juices to the wok and toss for no more than 1 minute. Remove the wok from the heat and stir in the lime juice.
- Serve with rice Spoon the stir-fry over the jasmine rice and finish with the cilantro.
Utensils
- Large skillet or wok
- Measuring spoons
- Measuring cup
- Wooden spoon or spatula
- Cutting board
- Chef's knife
- Small bowl
- Whisk
- Tongs
- Instant-read thermometer
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Nutrition Per Serving
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 655 kcal | 33% |
| Protein | 37 g | 74% |
| Fat | 30 g | 38% |
| Saturated Fat | 17 g | 85% |
| Carbohydrates | 66 g | 24% |
| Sugars | 17 g | |
| Fiber | 4 g | 14% |
| Sodium | 975 mg | 42% |
Nutrition is an estimate based on the listed ingredients and four servings.
Variations & Serving Suggestions
- Use less sweet chili sauce and add extra coconut milk for a milder sauce.
- Replace the shrimp with separately browned firm tofu or thinly sliced chicken.
- Serve with lime wedges and extra cilantro so each person can adjust the finish.
Storage & Reheating
Within two hours of cooking, divide leftover Sweet Chili Coconut Shrimp Stir-Fry into shallow airtight portions and refrigerate them at 40 degrees F (4 degrees C) or below. Use refrigerated leftovers within three to four days; freeze sooner if they will not be used in that window.
Reheat the rice and sauce gently in a covered skillet or saucepan, adding a splash of coconut milk or water if needed. Add the shrimp for only the final minute and heat leftovers to 165 degrees F (74 degrees C) before serving.
Practical Cooking Notes
Pat the shrimp dry before seasoning so the hot pan can sear them rather than steam them.
Slice the vegetables and whisk the sauce before heating the wok because the stir-fry moves quickly.
Return the shrimp for the final minute and add the lime and cilantro after the heat is off.
Frequently Asked Questions
How do I keep the shrimp from becoming rubbery?
Sear the shrimp only until they are just opaque and reach 145 degrees F (63 degrees C), remove them while the vegetables and sauce cook, and return them for only the final minute.
How can I make the stir-fry less spicy?
Use 2 tablespoons of sweet chili sauce instead of 1/4 cup and replace any fresh chile with extra bell pepper. Add more sauce at the table if you want additional heat.
Can I replace the shrimp?
Use about 14 ounces of separately browned firm tofu or thinly sliced chicken. Cook the substitute to its appropriate safe internal temperature before tossing it with the finished sauce.
Can I prepare any of it ahead?
Slice the vegetables and whisk the sauce up to one day ahead. For the best texture, sear the shrimp and stir-fry the vegetables close to serving, then reheat leftovers gently within three to four days.