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

8 ounces linguine
½ cup flaked coconut
1 (13.5-ounce) can coconut milk
½ teaspoon ground red pepper
Juice and zest of 2 limes
2 scallions, chopped
1 pound shrimp, peeled and deveined

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Instructions

Cook the pasta according to the package directions in salted water. Drain and set aside.
Place the flaked coconut in a large skillet over medium-high heat. Cook, stirring frequently, until the coconut begins to turn golden brown. Watch it carefully so it doesn’t burn! Transfer the toasted coconut to a small bowl and set aside.
Add the coconut milk, ground red pepper, lime juice and half of the scallions to the skillet. Bring the mixture to a simmer over medium-high heat and cook until it is slightly thickened, about 2 minutes.
Add the shrimp and cook until they are pink and opaque, about 2–3 minutes.
Stir in the remaining scallions. Add the cooked pasta and toss until it is thoroughly coated with the sauce.
Divide the pasta among plates. Garnish with the lime zest, toasted coconut and additional scallions, if you like, and serve.

Notes

- Coconut Milk: Use canned coconut milk, not the refrigerated coconut milk beverage. Full-fat will make the richest sauce, but light coconut milk will also work.
- Coconut: We like sweetened flaked coconut, but unsweetened coconut is also delicious. Watch it carefully while toasting—it can go from golden to burned quickly!
- Shrimp: We use extra-large shrimp, but any size will work. Fresh or frozen and thawed shrimp are both fine; just make sure they are peeled and deveined.
- Ground Red Pepper: This adds a gentle touch of heat. Use less or leave it out for a milder sauce, or add more if you like things spicy.
- Scallions: These add a mild onion flavor and a pop of color. Chopped fresh chives make a good substitute.

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