If you’ve been around long enough, you know that in my family we love dishes over rice: sweet and sour chicken, sticky coconut chicken, pineapple meatballs, and on and on. This meal was another jackpot. Seriously, I could have poured the coconut curry sauce into a tall glass and drank it straight up – it is that good. Combining the magical, velvety sauce with crunchy snow peas, tender shrimp and sweet bell peppers culminated in a dinner I can’t wait to make again. The flavors of this meal scream gourmet and the big secret is this meal only takes 30-minutes to prepare, which means you can have gourmet any night of the week. My next conquest is to make this dish with chicken, which I think would be equally delicious.

What To ServeHoney Lime Fruit Salad 
Steamed broccoli or Buttery Peas with Thyme
Green Salad

Shrimp Stir Fry with Snow Peas and Coconut Curry Sauce

Shrimp Stir Fry with Snow Peas and Coconut Curry Sauce


    Shrimp Stir Fry:
  • 1 pound shrimp, peeled and deveined (I used frozen and thawed them beforehand)
  • 2 teaspoons soy sauce
  • 2 tablespoons vegetable oil
  • 1 bell pepper, cored, seeded, and sliced (any type will do)
  • 8 ounces snow peas, strings removed
  • 1 cup bean sprouts
  • 3 garlic cloves, minced
  • 1 tablespoon grated fresh ginger (scared of fresh ginger? don’t be…it can be peeled and frozen easily to be used at anytime)
  • Coconut-Curry Sauce:
  • 1 cup coconut milk
  • 1 tablespoon fish sauce
  • 1-2 teaspoons red curry paste (I used 2 teaspoons for a doubled recipe – this paste can be found in most grocery stores in the Asian foods aisle near the Thai ingredients)
  • 1 teaspoon light brown sugar
  • 1 teaspoon cornstarch


  1. For the sauce, combine the sauce ingredients in a medium bowl (I doubled the sauce because we love extra sauce in our family). Set aside. Toss the shrimp with soy sauce. Heat 2 teaspoons of oil in a 12-inch nonstick skillet over medium heat until shimmering. Add shrimp and cook, stirring occasionally and breaking up any clumps, until curled and lightly browned, about 1 1/2 minutes. Transfer the shrimp to a clean bowl.
  2. Add 1 more tablespoon of oil to the pan and return to medium heat until shimmering. Add bell pepper and cook, stirring occasionally, until crisp-tender, about 2 minutes. Stir in snow peas and bean sprouts and cook for one more minute.
  3. Clear the center of the pan and add remaining 1 teaspoon oil, garlic and ginger. Cook, mashing garlic mixture into the pan with the back of a spatula, until fragrant, about 30 seconds. Stir in cooked shrimp. Whisk sauce to recombine and add to pan, bringing to a simmer. Cook until the sauce thickens, 1 to 2 minutes. Serve immediately.

Recipe Source: adapted from The Best 30-Minute Recipe

28 Responses to Shrimp Stir Fry with Snow Peas and Coconut Curry Sauce

  1. Anonymous says:

    I’m going to try this tonight, but did not buy fish sauce at the store. Has anyone tried this without it?

  2. "Vanilla and Thyme" says:

    This is definitely on my list to try as I’m always seeking something different!
    Just to let you know, I’m trying both of your banana bread recipes this week and am excited to let my family “judge” which one they like best. Have a great week-

  3. Melanie Anne says:

    Mmm this looks really good! How is the move going? hopefully you are settling in!

  4. Queen B. says:

    Oh Mercy Me…….another one to try at the cozy kitchen 🙂

  5. Woodbury Family says:

    This looks so yummy! However, excuse my ignorance, what is fish sauce and where do you get it?

  6. teresa says:

    There is nothing better then a fantastically delicious meal that is easy to make! This looks awesome!

  7. Melanie says:

    Woodbury Family – fish sauce is an ingredient used in Asian and Thai cooking. You can usually find it in most large grocery stores in the Asian food aisle near the soy sauce and coconut milk.

  8. Melanie says:

    Hey Liz – if you don’t have fish sauce, try using 2 parts soy sauce to 1 part lime juice. If you don’t have lime juice, just use soy sauce. You’ll get some of the saltiness from the soy sauce that the fish sauce adds.

  9. Abby says:

    You’re right – shrimp is a great weeknight food because it cooks SO quickly! I also love anything with curry.

  10. Shannon says:

    We made this with frozen snow pea stirfry vegetable blend and doubled the sauce like you suggested and we loved it. So far, we have liked everything we have tried from your site! Thanks!

  11. Chelsea and Cody says:

    We made it with chicken…DELICIOUS! I posted about it on my blog! Thanks, Mel.

  12. Queen B. says:

    Oh my gosh, my farmer’s market now has a guy who brings in his SHRIMP he caught…
    I was just there to get my sweet corn, and one of the guys was making a shrimp run at the ocean 🙂 Big, Juicy SHRIMP !!
    I’m going to make this with FRESH SHRIMP !! AND LET YOU KNOW HOW IT TURNS OUT !
    YIPPEE !!

  13. Melanie says:

    Shannon – cool idea to use the frozen vegetable blend with a homemade sauce. Thanks for the tip! I’m glad you liked this.

  14. Amy and David Ziehl says:

    I can’t wait to try this one out!

  15. Melanie says:

    Vanilla and Thyme – I’ll be interested to know which banana bread recipe won out. Let me know!

  16. Teri says:

    sounds delicious 🙂

  17. Lauren says:

    That sounds really yummy- I’ll have to try it! I also love coconut and curry. I just posted 2 curry chicken recipes on my blog, if you wnat to check them out. The coconut curry chicken is especially yummy!

  18. Meg says:

    Oh my goodness. I just tried this tonight – modified slightly because I couldn’t find red curry paste – and it was AMAZING. Thank you!

  19. Melanie says:

    Meg – so glad you liked this recipe…the sauce is seriously one of my favorites ever! Thanks for letting me know.

  20. Angela says:

    Delicious! Was a big hit and came together pretty quickly too. Thanks for another winner!

  21. Jen says:

    DUDE. I realize I’m way late to this party, but I can’t NOT say something. I just made this for dinner tonight and boy howdy is it amazing! My husband took one bite–only one!–and declared it delicious. And he was right. I tip my hat to you, my good woman. Bravo.

  22. Chelai says:

    My family really enjoyed this dish. I doubled the sauce as you suggested b/c we are saucy folks, too. It was great. The Hubs asked me to make it again. Easy, too. Thanks!

  23. queenann says:

    Just made this last night. Except for the bean sprouts, I had everything on hand. Turned out perfect. I love love love it.

    I’ve determined I’m going to eat more shrimp.

    Thank you!

  24. Kate says:

    We had this tonight and it was a huge hit… even the kids declared it “restaurant food!” Thanks for another great one. If I commented every time we loved one of your recipes, you would surely be tired of me 🙂

  25. Heidi says:

    Wonderful recipe!!! We all thoroughly enjoyed it! The first words out of my 4-year-old’s mouth was, “Yummy!” We took your advice and replaced the fish sauce with soy sauce and lime juice. I also used cauliflower in place of the bean sprouts (I didn’t have any). I really liked it with cauliflower and will do it again in the future. I stir-fried the cauliflower for a minute or so before the rest of the vegetables, added a little water and put the lid on for 1 1/2 minutes and then proceeded as written above. I doubled the sauce and it was perfect. If you already have a can of coconut milk open, you might as well! Thanks, Mel- good luck with the new baby!

  26. Smitha says:

    Omg..I just tried this tonight and it was DELICIOUS!!! I doubled the amount of sauce (we like ours saucy)..and I also added like 1-2 tsp of sriracha. I don’t like my food spicy, but this needed a little something. Wow…it was slammin!

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