An Easy Shrimp and Coconut Lentil Stir-Fry with Fall Vegetables. Perfect for fall, packed with protein, and a quick weeknight meal!

Easy Shrimp and Coconut Lentil Stir-Fry with Fall Vegetables

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This week I’m sharing an Easy Shrimp and Coconut Lentil Stir-Fry with Fall Vegetables. Perfect for fall, packed with protein, and a quick weeknight meal!

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An Easy Shrimp and Coconut Lentil Stir-Fry with Fall Vegetables. Perfect for fall, packed with protein, and a quick weeknight meal!

This coconut and lentil stir-fry was one of those recipes where I had an idea, ran to the kitchen to make it, and it happily worked out. When that happens, the recipes turn out to be some of my favorites. They’re simple, made with ingredients you probably already have on hand, and satisfy you on a deep level.

Now that fall is finally here, (who else loves fall?!), I’m craving warm, hearty dishes. This coconut and lentil stir-fry is just that, while also staying light enough that you don’t feel like going right to sleep after eating it. Plus, if you’re trying to stay grain-free, this has your name written all over it.

Another thing I love about this dish is how quickly you can make it! Lentils take about 20 minutes from start to finish and for the shrimp you just have to cook it long enough to turn pink. Which isn’t that long! So make sure you’re paying attention and not wandering away during the cooking process 🙂

An Easy Shrimp and Coconut Lentil Stir-Fry with Fall Vegetables. Perfect for fall, packed with protein, and a quick weeknight meal!

You can also customize this coconut lentil stir-fry based on your personal taste and what you have on hand. For example, I used shrimp as my additional protein source. You can leave the shrimp out completely, or you can sub in another protein like tofu. I’m sure chicken would work in this if it’s all you have, but I don’t think it’d work quite as well here. If you don’t have zucchini and eggplant, you can mix up your vegetable choices as well! As long as you have coconut milk, lentils, vegetables, and a protein source, along with the required spices, you can make this meal work!

This coconut lentil stir-fry would also work really well for meal prep. What I would do is cook the lentils and vegetables ahead of time and cook the shrimp on the day off. When you reheat shrimp it tends to get a little bit rubbery. So you probably want to avoid that 🙂

I hope you give this easy shrimp and coconut lentil stir-fry with fall vegetables a try! As with all recipes on Get Well With Em, I kept the ingredients list and prep steps short, so that you can have a healthy, tasty meal on the table in no time!

An Easy Shrimp and Coconut Lentil Stir-Fry with Fall Vegetables. Perfect for fall, packed with protein, and a quick weeknight meal!

An Easy Shrimp and Coconut Lentil Stir-Fry with Fall Vegetables. Perfect for fall, packed with protein, and a quick weeknight meal!
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Easy Shrimp and Coconut Lentil Stir-Fry with Fall Vegetables
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

An Easy Shrimp and Coconut Lentil Stir-Fry with Fall Vegetables. Perfect for fall, packed with protein, and a quick weeknight meal!

Course: Main Course
Servings: 4
Author: Emily Winters
Ingredients
Lentils
  • 1 cup green lentils
  • 1 13.5 oz can full fat coconut milk
  • 1 1/2 cups water
  • 1/2 tsp crushed red pepper
  • 1 inch ginger, minced
  • 1 clove garlic, minced
  • 1 bay leaf
Vegetables and Shrimp
  • 2 cups zucchini, chopped
  • 1 cup eggplant, chopped
  • 1 pound shrimp thawed if frozen
Instructions
  1. Place the lentils in a colander and rinse thoroughly under cold water.

  2. Add lentils and spiced to a sauce pan and cover with coconut milk and water.

  3. Bring to a boil, then reduce to a simmer and cover to cook for 20 minutes. Keep an eye on the liquid level during the cooking process. If the lentils rise above the liquid before they're soft, add more water.

  4. While the lentils are cooking, chop your vegetables and add to a big skillet over medium high heat.

  5. When vegetables are almost done, about 15 minutes, add in the shrimp.

  6. Toss to combine and cook until the shrimp are a light pink color. Make sure to flip the shrimp so they get a nice sear on both sides.

  7. When vegetables and shrimp are done, remove from heat and set aside.

  8. Layer coconut lentils in the bottom of a bowl, then top with vegetables and shrimp. Enjoy!

For other quick meals, check out these recipes:

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Emily

Hey! I’m Emily. The cat-loving, beer-drinking, positivity enthusiast behind Get Well With Em! I help women overcome perfectionism through easy recipes with limited ingredients and prep, and workouts using minimal equipment!

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