This shrimp stir fry with snow peas and coconut curry sauce screams gourmet, but the secret is this meal only takes 30-minutes to prepare!

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.

Shrimp and snow peas on white rice.

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 Serve With This:

Honey Lime Fruit Salad 
Steamed broccoli or Buttery Peas with Thyme
Green Salad

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Shrimp Stir Fry with Snow Peas and Coconut Curry Sauce

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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 medium 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

Coconut-Curry Sauce:

  • 1 cup coconut milk
  • 1 tablespoon fish sauce
  • 1-2 teaspoons red curry paste (see note)
  • 1 teaspoon light brown sugar
  • 1 teaspoon cornstarch


  • 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.
  • 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.
  • 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.


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.
Serving: 1 Serving, Calories: 238kcal, Carbohydrates: 8g, Protein: 18g, Fat: 16g, Saturated Fat: 8g, Cholesterol: 122mg, Sodium: 446mg, Fiber: 2g, Sugar: 4g

Recipe Source: adapted from The Best 30-Minute Recipe