Coconut Soy Ginger Shrimp Stir‑Fry

Looking for a bold, protein‑packed dinner that’s ready in under thirty minutes? This coconut‑soy ginger shrimp stir‑fry delivers a burst of citrusy sweetness, spicy heat, and savory depth—all on a crisp bed of bell peppers. Serve it over cauliflower rice for a keto friendly option or with quinoa for extra carbs.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb (450 g) large shrimp, peeled and deveined
• 2 tbsp coconut oil
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 medium carrot, julienned
• 1 cup broccoli florets, lightly steamed (optional)
• 2 tbsp rice vinegar
• 2 tbsp low‑sodium soy sauce
• 1 tbsp honey or maple syrup
• 1 tbsp fresh grated ginger
• 2 cloves garlic, minced
• 1 tsp red pepper flakes (optional)
• Juice of 1 lime
• 2 tbsp fresh cilantro, chopped
• Salt and pepper to taste
• 1/4 cup toasted cashews, for garnish (optional)

Instructions

1. In a small bowl whisk together soy sauce, rice vinegar, honey, lime juice, grated ginger, minced garlic, red pepper flakes, salt, and pepper to create the sauce.
2. Heat 1 tbsp coconut oil in a large skillet over medium‑high heat. Add the shrimp and cook for 2‑3 minutes, turning once, until pink and just cooked through. Transfer shrimp to a plate and set aside.
3. Add the remaining 1 tbsp coconut oil to the skillet. Toss in the sliced bell peppers and julienned carrot, sautéing for 3‑4 minutes until just tender but still crisp.
4. If using broccoli, add it now and cook another minute to keep it bright green.
5. Return the shrimp to the skillet. Pour the pre‑made sauce over everything, stirring to coat evenly. Cook for an additional 1‑2 minutes, allowing the flavors to meld and the sauce to thicken slightly.
6. Remove the skillet from heat. Stir in fresh cilantro and a squeeze of lime juice for a bright finish.
7. Transfer the stir‑fry to plates. Sprinkle toasted cashews on top for a crunchy contrast (optional).
8. Serve hot, either over cauliflower rice, steamed rice, or simply as is for a low‑carb option.

Chef's Note

For a stronger ginger kick, grate an extra tablespoon. If you prefer a lower sugar option, replace honey with a splash of pure maple syrup or a sugar‑free sweetener.

Make-Ahead Tips

You can prep the sauce up to 48 hours ahead and refrigerate. Shrimp is best fresh; if you need to store shrimp, keep it chilled in an airtight container and use within 24 hours.

Substitutions

Replace shrimp with firm tofu for a vegetarian version; use tamari or coconut aminos in place of soy sauce for soy‑free; swap broccoli and carrots for sliced zucchini or eggplant for lower carbs; garnish with roasted almonds instead of cashews.