What is coconut milk?

Coconut milk is made by pureeing up the insides of a coconut, adding water and then straining it so that it is nice and smooth. Light (or "lite") coconut milk is regular coconut milk mixed with more water to give it a thinner consistency, along with being lower in calories.

How do I peel and devein shrimp?

Now, you don’t HAVE to take the vein (that dark line up the back of the shrimp) out, but lots of folks prefer their shrimpies that way. Pull off the shell by wiggling it apart at the bottom of the shrimp. Once the shell is off, cut a shallow line along the top of the shrimp where the vein is, pull it out with the tip of the knife and…you’re done! Put the shrimp shells in a zippered plastic bag when you toss them out, because if they sit in your trash can for more than a few hours…well, I’ll let you use your imagination.

How spicy is this recipe?

I am the self-appointed Queen Of Non-Spicy Things 👸🏻, so the red pepper in this recipe gives just a hint of spice. You can dial up the heat by adding a little more if you like! 🔥

Can this recipe be made ahead of time?

You can definitely make the toasted coconut ahead of time, but everything else should be made right before you serve it up.

Have a question that I didn't cover?

Pop your question in the Comments section under the recipe card and I will answer pronto!

Coconut Shrimp Pasta: An Easy Weeknight Dinner Idea

Coconut Shrimp Pasta

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This easy recipe for toasted coconut shrimp pasta is a little bit sweet, a little bit spicy, and a whole lot of delicious. The perfect easy seafood supper!

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

Ingredients

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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

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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, half the scallions and the 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 the other half of the scallions, then add the pasta and toss until thoroughly coated with the sauce.
Divide among plates, garnish with lime zest, toasted coconut (you can also garnish with more scallions if you like) and serve.

Notes

- Coconut Milk: Look for this in the international aisle of your supermarket. Either full fat or light will work.

- Coconut: We like sweet flaked coconut in this recipe, but if you prefer unsweetened coconut that is fine too! Look for it in the baking aisle.

- Shrimp: We use extra large shrimp, but any size shrimp will work. Either fresh from the seafood counter or frozen and thawed will work.

- Scallions: These long green onions are in your produce section!

Find it online: https://www.framedcooks.com/coconut-shrimp-pasta/