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Coconut Shrimp Stir-Fry


Coconut Shrimp Stir-Fry
Jessica Harlan

This recipe tastes a lot more complex than it actually is. But with frozen shrimp, a bag of frozen stir-fry vegetables and a few other ingredients, you can make a recipe that tastes like your favorite Asian take-out.

Special Cooking Equipment Needed: Large nonstick skillet or wok, tongs or spatula, small mixing bowl, rice cooker (one to try:

Prep Time: 5 minutes

Cook Time: 13 minutes

Total Time: 18 minutes

Yield: 4 to 5 servings


  • 1 tablespoon vegetable or grapeseed oil
  • 12 ounces shrimp, peeled and deveined (tail on if desired)
  • Kosher salt and black pepper
  • 4 cups frozen mixed vegetables
  • 1 cup frozen edamame
  • 8 ounces coconut milk
  • juice of 1/2 lime
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 2 teaspoons cornstarch
  • 1/4 cup chopped fresh cilantro leaves
  • 4 cups cooked brown rice, made in the rice cooker


  1. In a large nonstick skillet or whisk, heat the oil over medium-high heat. Season the shrimp with salt and pepper and add to the skillet. Increase heat to high and cook for 3 minutes, turning often with a tongs or a spatula, until the shrimp is just opaque and pink. Remove the shrimp from the pan and keep warm.

  2. Add the mixed vegetables and edamame to the hot pan and cook over high heat, stirring frequently, until the vegetables are heated through, about 5 to 7 minutes. Meanwhile, in a small bowl, combine the coconut milk, lime juice, soy sauce and sesame oil. Place the cornstarch in a custard cup or prep bowl and add 2 teaspoons of the coconut mixture. With a small whisk or a fork, mix the cornstarch and coconut milk to make a slurry. Pour the slurry into the main batch of coconut mixture and stir to combine.

  3. When the vegetables are cooked, pour the coconut mixture into the pan, bring to a simmer, and cook for 1 to 2 minutes, until the sauce is thickened. Add the shrimp back into the pan and stir to coat with the sauce and reheat.

  4. To serve, spoon about 1 cup of brown rice into a rice bowl or a plate. Top with about 1 1/2 cups of the stir-fry. Garnish with the cilantro.

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