Shrimp stir fry with coconut milk is a delicious and easy meal that makes a great weeknight dinner. Whether you’re looking for a low-calorie meal or something to make with your leftover shrimp, this stir fry is a great option. It’s also a great way to get creative with different vegetables, as you can basically use whatever you have in the fridge. The creamy coconut milk ties it all together for a delicious and healthy meal.
Ingredients
- 1 pound medium shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon garlic, minced
- 1 onion, diced
- 1 bell pepper, diced
- 1 cup mushrooms, sliced
- 1 cup carrots, diced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1/2 teaspoon red pepper flakes
- 1/4 cup cilantro, chopped (optional)
- 1/2 cup coconut milk
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the garlic, onion, bell pepper, mushrooms, and carrots and sauté for 3-4 minutes until the vegetables are tender.
- Add the ginger, soy sauce, and red pepper flakes and stir to combine.
- Add the shrimp and cook for 2-3 minutes, or until the shrimp are cooked through.
- Stir in the cilantro, if desired, and the coconut milk.
- Cook for 1-2 minutes until the sauce has thickened.
- Serve over cooked rice or noodles.
Nutrition Information
One serving of the Shrimp Stir Fry with Coconut Milk has approximately 250 calories. It is also a good source of protein, with 16 grams per serving. The stir fry is also high in vitamins B6 and C, as well as potassium and iron.
Serving Suggestions
This stir fry can be served over cooked rice or noodles, or on its own. It’s also great with a side of steamed broccoli or green beans. If you’re looking for a heartier meal, you can also serve it with a side of roasted potatoes or sweet potatoes.
Shrimp Stir Fry with Coconut Milk is a quick and easy dish that makes a delicious and healthy meal. With a variety of vegetables and the creamy coconut milk, this stir fry is sure to become a regular in your meal rotation.
