Spicy Coconut Syrup Shrimp Stir-Fry

Servings: 4 | Prep Time: 20 minutes (plus 30 minutes marinating) | Cook Time: 15 minutes | Total Time: 35 minutes

This Thai-inspired coconut shrimp stir-fry proves that coconut syrup isn't just for pancakes! The sweet coconut marinade combined with Roasted Chili Lime Olive Oil creates a perfect balance of sweet, spicy, and savory flavors. Fresh vegetables and pomegranate seeds add color, crunch, and brightness to this quick weeknight dinner.

The key to a great stir-fry is cooking the hardest vegetables first, allowing about 3 minutes before adding the next ingredient. This ensures everything is perfectly cooked without becoming mushy. Finish with the shrimp in the center of the pan, then stir in pomegranate seeds at the very end for a burst of freshness.

Shrimp Marinade Ingredients

• 1 lb large shrimp, shelled and deveined
• ¼ cup coconut syrup
• 2 tbsp lime juice
• 1 tsp bamboo salt (or sea salt)
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 tbsp fresh chopped lemongrass
• ½ tsp crushed Hawaiian chili pepper (or red pepper flakes)
• ½ tsp celery seed

Vegetable Ingredients

• 3 stalks celery, cut diagonally into 1-inch pieces
• 10 baby carrots, quartered diagonally
• ¼ onion, sliced thin
• ¼ fresh pineapple, cut into chunks
• 2 palm hearts, cut into chunks
• 2 bell peppers, sliced into thin strips
• 12 green beans, washed and trimmed
• ¼ cup fresh pomegranate seeds
• 2-3 tbsp Roasted Chili Lime Olive Oil

Directions

Marinate the Shrimp:

1. Peel and devein shrimp and place in a medium bowl.
2. Mix shrimp with coconut syrup, lime juice, salt, garlic powder, onion powder, lemongrass, chili pepper, and celery seed.
3. Let marinate for at least 30 minutes (up to 1 hour).

Prepare the Stir-Fry:

1. Slice all vegetables as directed.
2. Heat a large pan or wok with Roasted Chili Lime Olive Oil over medium-high heat.
3. Add celery and carrots. Sauté for 2 minutes.
4. Add pineapple chunks, palm hearts, bell peppers, and green beans. Sauté for an additional 5 minutes.
5. Create a hole in the center of the pan, pushing vegetables to the sides.
6. Add shrimp and marinade to the center of the pan.
7. Lower heat to medium and cook for 5-10 minutes, stirring often to ensure shrimp cooks through and mixes with vegetables.

Finish and Serve:

1. Turn off heat and sprinkle pomegranate seeds on top.
2. Cover and let sit for 5 minutes.
3. Serve over rice, quinoa, or your favorite grain.