easy toasted coconut shrimp pasta

Toasted Coconut Shrimp Pasta

  • Author: Kate Morgan Jackson
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American


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!


  • 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


  1. Cook pasta according to package directions in salted water. Drain and set aside.
  2. 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.
  3. 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.
  4. Add the shrimp and cook until shrimp are just done, about another 2-3 minutes.
  5. Stir in half the scallions, then add the pasta and toss until thoroughly coated with the sauce.
  6. Divide among plates, garnish with lime zest, toasted coconut and the rest of the scallions and serve.