This easy recipe for toasted coconut shrimp pasta is a little bit sweet, a little bit spicy, and a whole lot of delicious. Perfect for a dinner party!
Oh my goodness my friends, what a few weeks we are having. What with the virus news and the stock market news and whatever else is going on in your life and mine, things feel kind of…overwhelming.
In all seriousness, I have taken to thinking of three GOOD things that have happened each day before I go to bed. I’m watching the news, but just skimming it to make sure I have the latest details.
I am spending quality happy time with the people I love best in the world…
…and snuggling with this old lady…
…and washing my hands at every opportunity…
…and driving the Southern husband and my mama crazy by reminding them to wash their own hands. 493,485 a day.
And I’m comfort food cooking my way through each day, and for me, this toasted coconut shrimp pasta checks all the comfort food buttons.
First of all, PASTA.
Second of all, it’s like taking one of my all time favorite appetizers – hi there, coconut shrimp – and turning it into a pasta sauce.
And while I am all for a bowl of cheesy pastina when the going gets tough, I’m also equally cheered by a sweet and spicy bowl of pasta deliciousness that is ready in less than 30 minutes.
Here’s how you make toasted coconut shrimp pasta!
Cook up a batch of your favorite long pasta – I like linguine for this one – and while it is cooking, toast some coconut flakes until they are just golden.
Now add some coconut milk to a skillet along with a pinch of red pepper and some lime juice and simmer it up until it turns just slightly thick.
Now add in some peeled shrimp and let them cook up in that nice coconut bath you have going on. Add in some scallions, then the pasta and toss everything up.
Divide it among warmed bowls and sprinkle with that sweet toasted coconut, some lime zest and the rest of the scallions.
Twirl.
And each time you wash your hands, think of one blessing in your life. Between those two things, we will come out the other side.
Love,
The Southern husband and Me.
Want to round out your meal? This recipe pairs well with...
Toasted Coconut Shrimp Pasta
Prep Time: 10 minutes- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
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Pin RecipeDescription
This easy recipe for toasted coconut shrimp pasta is a little bit sweet, a little bit spicy, and a whole lot of delicious. Perfect for a dinner party!
Ingredients
- 8 ounces linguine
- ½ cup flaked coconut
- 1 13.5 oz can coconut milk
- ½ teaspoon ground red pepper
- Juice and zest from 2 limes
- 1 pound shrimp, peeled and deveined
- 2 scallions, chopped
Instructions
- Cook pasta according to package directions in salted water. Drain and set aside.
- Put the flaked coconut in a large skillet over medium high heat. Stir until the coconut flakes are starting to turn brown (watch them carefully!) and then pour into a small bowl and set aside.
- Add the coconut milk, red pepper and lime juice to the skillet over medium high heat and bring to a simmer. Simmer until slightly thickened, about 2 minutes.
- Add the shrimp and cook until shrimp are just done, about another 2-3 minutes.
- Stir in half the scallions, then add the pasta and toss until thoroughly coated with the sauce.
- Divide among plates, garnish with lime zest, toasted coconut and the rest of the scallions and serve.
I love coconut-battered shrimp & I have a can of coconut milk I bought ages ago (can’t remember why) so I’m going to make this recipe. Sounds delicious!
It’s like a pasta version of my favorite coconut shrimp appetizer! :)
This sounds amazing! I would never have thought to put coconut with spaghetti or linguine. I am cooking up comfort food right now, too. Yesterday was chicken soup, of course. Will add this to my rotation! Stay healthy. xoxo
★★★★★
Hi my friend – I’ve been thinking about you and hoping you are well! xoxo