Coconut Shrimp Stir-Fry

This stir-fry boasts energy-boosting B vitamins from broccoli, red bell pepper and Swiss chard. Get even more zeal from the iron-containing shiitake mushrooms and shrimp.

Prep Time
30 min
50 min



  • 1 cup brown rice

    1 tbsp coconut oil

    2 cups sliced shiitake mushrooms

    1½ cups finely chopped broccoli

    1 cup finely chopped red bell pepper

    2 cups chopped Swiss chard

    1 cup sliced green onions

    1 cup roughly chopped fresh cilantro

Marinade & shrimp

  • 1 tsp lime zest + 6 tbsp fresh lime juice

    3 cloves garlic, minced

    1 tsp chile powder

    ½ tsp each sea salt and ground black pepper

    1 lb large shrimp, peeled and deveined


  • 1 cup BPA-free canned full-fat coconut milk

    3 tbsp fresh lime juice

    2 tbsp peeled and grated fresh ginger

    1 tbsp reduced-sodium tamari

    1 tbsp arrowroot

    2 tsp fish sauce

    1 clove garlic, minced

    ½–1 tsp ground cayenne pepper


1. Cook rice according to package directions.

2. Meanwhile, in a container or resealable bag, combine all marinade ingredients. Add shrimp and toss to coat. Seal and refrigerate for at least 15 minutes, or up to 1 hour.

3. Meanwhile, in a blender, blend all sauce ingredients until combined and smooth.

4. Prepare stir-fry: In a large skillet on medium, heat oil. Add mushrooms and broccoli and stir-fry until tender, 10 minutes. Drain shrimp and discard marinade. Add shrimp and bell pepper to skillet and stir-fry until shrimp is opaque, 3 to 5 minutes. Add chard, onions and sauce; stir-fry until chard is wilted, 3 to 5 minutes.

5. Divide rice among 4 plates and top with stir-fry and cilantro.

Nutrition Information

  • Serving Size ¼ of recipe
  • Calories 473
  • Carbohydrate Content 53 g
  • Cholesterol Content 159 mg
  • Fat Content 18 g
  • Fiber Content 7 g
  • Protein Content 28 g
  • Saturated Fat Content 14 g
  • Sodium Content 597 mg
  • Sugar Content 4 g