Coconut Shrimp Alfredo

I meant to add this to Thursday’s saucy post, but it was already quite lengthy as it is and I didn’t want to overwhelm you.  Yes I’m aware of how that sounds… I’ll let you be the one to crack jokes this time.  Don’t disappoint me.
Anywho!  Here’s another fun [and tasty!] way to take fettuccine alfredo to the next level.  As always, you’ll get bonus points for serving this alongside a giant pile of veggies.  Spinach, broccoli, mushrooms, asparagus, peas… whatever you have handy!
Coconut Shrimp Alfredo
Coconut Shrimp Alfredo
[serves two]

what’s in it?
approx 16 large raw shrimp [peeled, deveined and defrosted]
1 tsp coconut oil
1/4 cup shredded coconut
2 cloves of garlic, smashed and minced
1/2 TBSP dried parsley
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1/8 tsp salt
red pepper flakes, to taste
the sauce:
6 oz dry fettuccine noodles
1/2 cup freshly grated romano or parmesan cheese
1 cup of unsweetened coconut milk [I used this one]
1-2 TBSP of creamy goat cheese
1 tsp lemon juice
1/2 tsp dried parsley
1/2 tsp garlic powder
1/4 tsp salt
black pepper and any additional salt, to taste
You can also use either of [these] sauces and/or dairy options.
The coconut flakes/shreds you use can be either sweetened or unsweetened.  I have to fess up and admit that, in this case, I favor the sweet stuff!  It was gooooood! <3Feel free to take things up a notch by serving this up with a side of lemon wedges to add zesty burst of citrus to the finished dish.
get cooking!
Grab a small pot and cook noodles according to the package’s directions.  I undercook mine by a minute or two since they will spend a few extra minutes in the sauce.  While they simmer away, measure out the remaining ingredients and start on the shrimp.
Heat a small nonstick frying pan or skillet to medium-high and add shrimp.  Once they begin to firm up [about a minute or so into cooking] add your coconut oil, garlic powder, salt, parsley, cayenne pepper, and minced garlic to the pan and stir well to coat.  Next add in your coconut and flip the shrimp until both sides are pink and opaque.  You can add a teeny bit more coconut oil if you think you need it and, after tasting, decide if you’re up to the red pepper flake challenge.  I adore the pop of color and little kick of heat they add to the creamy sauce.

 

Coconut Shrimp Alfredo
The shrimp and the noodles should be ready around the same time, simply remove the shrimp from the burner while you start on your sauce.  If you prefer to time it so your shrimp is done at the same time as the sauce, simply begin cooking them a few minutes after starting the noodles.  Easy peasy! <3
Once the noodles are al-dente and tender, remove the water [drain, strain, whatever!] and reduce heat to medium-low [about a 4 on the dial].  Add the noodles back to the pot and pour in the remainder of your ingredients.  Stir continuously with a fork [with a few pauses in between] until the sauce thickens [approx 5-10 minutes].  If you’re staring at a pot full of liquid for a few minutes there, don’t be alarmed; it will thicken at the very end.  If you’re a bit impatient you can try upping the heat a tad but [as I've found out the hard way] higher heat means increased risk of burning, so you’ll want to stir incessantly and watch it like a hawk.  Once it’s thick and creamy, stir in half of the shrimp and grab a teeny bite to taste test.  Feel free to add extra garlic [I have a heavy hand with the stuff], parsley, salt, pepper an even some extra cayenne pepper for a little zing!  Top with the remaining shrimp/coconut mixture and dig in!
Serve up with a mountain-o-veggies [steamed or salad!] and a few lemon wedges to add a refreshing burst of citrus if you’re up for it!

 

Coconut Shrimp Alfredo
so… how was it?
How is this not a thing!?  When I first toyed with the idea of adding coconut shrimp to an alfredo dish I was essentially told that I’ve lost my mind.  Good to know my friends think so highly of me, right?  Haha!  The craving wouldn’t go away so I took a chance on the kooky combo.  Oh.  My.  Gosh.  YUM!  SERIOUSLY  HOW IS THIS NOT A THING!?  Well, it is now I suppose =)  If you love coconut you’ll swoon your face off over this one.  The creamy sauce, garlicky shrimp, and sweet, flavorful coconut work oh-so-well together.  And if you’re bold enough to reach for the cayenne and red pepper flakes?  Your tastebuds may break into song and dance.  Love it!

Craving more coconut?
Coconut Shrimp WontonsCarrot Coconut MuffinsKey Lime Pie Larabar Recipe

Comments

  1. says

    As always, this looks AMAZING! TJ’s favorite food is shrimp and one his favorite ways is cocomut shrimp. I think this will be his Father’s Day dinner, if I can wait that long to make it ;)

    • says

      Thanks Em! The coconut milk I used [So Delicious brand] doesn’t taste like coconut [more like lowfat milk in flavor!] so the only coconut flavor that shines through is the tsp of coconut oil on the shrimp and the coconut flakes/shreds. It gives a yummy coconut flavor to the entire dish but doesn’t overpower the parm/romano cheese in the alfredo sauce or the awesome flavor of the shrimp – you should be able to taste all three elements quite well! The garlic shines through too actually! You can always halve or quarter the amount of shredded coconut you use and then add it on later to suit your palate! <3 It’s ridiculously versatile. Hope this helps! xoxo

  2. Carlie says

    This sounds delicious, but unfortunately I’m not a huge shrimp fan. Think it would work with a wild-caught mild white fish?

  3. says

    Omg girl, that first photo is beyond drool-worthy! I’ve never been a huge fan of alfredo, but I think you have me convinced on this one…coconut shrimp is the BEST…I mean, HOW could this not be delicious?!

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