Thai Coconut Shrimp Stir-Fry
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Thai Coconut Shrimp Stir-Fry

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Prep:  10m  |  Cook:  10m  |  Total:  20m


  • 1¼ lbs. medium shrimp
  • salt and pepper, to taste
  • 2 Tbsp. olive oil
  • 2 garlic cloves
  • 1/4 cup Soy Vay® Island Teriyaki
  • 1/2 cup coconut milk
  • 1/2 cup fresh basil leaves


  • 1.
    Peel and devein shrimp if necessary.
  • 2.
    Season with salt and pepper.
  • 3.
    Mince the garlic.
  • 4.
    Heat the olive oil in a large nonstick frying pan or wok over medium-high heat.


  • 1.
    Add the garlic to the pan.
  • 2.
    When the garlic starts to turn golden brown, add the shrimp.
  • 3.
    Sauté until the shrimp starts to turn pink and is mostly cooked through, about 5 minutes.
  • 4.
    Add the Island Teriyaki sauce and coconut milk.
  • 5.
    Bring to a boil and then lower the temperature to low and simmer for about 4 minutes until the sauce has reduced slightly.
  • 6.
    Add basil leaves (leaving a few for garnish) and stir until wilted.
  • 7.
    Garnish with sliced basil leaves. Serve immediately.

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