This coconut shrimp alfredo is out of this world delicious! Spiking this creamy sauce with coconut turned out to be one of my favorite kitchen experiments to date.
I meant to add this coconut shrimp alfredo deliciousness to Thursday’s saucy post, but I didn’t want to overdo it with a third recipe in a single post.
So without further ado, here’s another fun (and tasty!) way to take your fettuccine alfredo faceplant 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! I’m a big fan of serving this up with a tray of oven-roasted broccoli and some homemade garlic bread. YES!
Coconut Shrimp Alfredo
The shredded coconut 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 beyond phenomenal and, as you know, I am all about that savory sweetness!
Need to serve 4 instead of 2? This recipe doubles like a champ!
so… how is 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 and flipped over how delicious it was. SERIOUSLY HOW IS THIS NOT A THING!?
Well, it is now!
Well, it is now!
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!
Coconut Shrimp Alfredo
- 16 large raw shrimp (peeled, cleaned, and thawed)
- 1 tsp coconut oil
- ¼ cup shredded coconut
- 2 cloves garlic smashed and minced
- ½ TBSP dried parsley
- ½ tsp garlic powder
- ¼ tsp cayenne pepper
- ⅛ tsp salt
- red pepper flakes to taste
for the sauce:
- 6 oz dry fettuccine noodles
- ½ cup freshly grated romano or parmesan cheese
- 1 cup unsweetened coconut milk
- 1-2 TBSP goat cheese
- 1 tsp lemon juice
- ½ tsp dried parsley
- ½ tsp garlic powder
- ¼ tsp salt
- black pepper and any additional salt to taste
- 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 boil, 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.
- 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!
- 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 the sauce is deliciously 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 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!
If you get a chance to try this Coconut Shrimp Alfredo, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!
Lovely recipe, I removed the prawns and deglazed the pan as suggested.
Just made this tonight and followed the recipe exactly. A new fav for sure and it’s not heavy and greasy like regular Alfredo! So DELICIOUS!
It was delicious! Unbelievably delicious! However, I also put some Tumeric which also gave it color!
So, she recommended I had additional garlic, coconut flakes and tried the red pepper challenge… Lol Believe it or not it was my first time using/eating cayenne pepper!!!
I really had high hope for this recipe but unfortunately I didn’t like it at all. There wasn’t much flavor to it and the little flavor it did have was off. I love coconut but combine with the garlic and parsley was just wrong. We will not be making this again.
Absolutely delicious!!!! I was nervous with the coconut and cheese and spiciness but it came together so perfect!!!!!!! Love it, love it, love it!
I’m so glad you enjoyed it! xo
I am off to try your Shrim Alfredo
Found a little grammar oops
So without further adieu,
Should be without further ado
Adieu means Goodbye in Old English
Wish me luck – off to cook your recipe now
Thank you Heather! Hope you adore the recipe. Off to fix it now. xoxo
Amazing recipe! I threw some spinach into the sauce at the end, was delicious! Thank you for a new family staple!
Yay!!! So glad you’re loving the recipe!
I can’t wait to try this recipe! Quick question though, do I used the canned coconut milk you find in the cooking isles or the kind in a carton by the milk jugs? Thanks!
So excited for you to try it Bethany! The unsweetened canned coconut milk will give it more coconut flavor, while the chilled carton will have very little coconut taste. Totally choose your favorite! I used to always make it with the cold jug because that’s what I had on hand but now I keep both on hand for recipes!
Can I make this without the cheese. Making for someone who can’t eat dairy
Hi Molly! Can your friend have dairy-like products such as sheep and goat cheese? There are a number of Romano cheeses available that are made from sheep’s milk that will work in place of traditional dairy parmesan cheese. Those are my usual go-to when making an Alfredo based recipe dairy-free since most can tolerate it. Otherwise the sauce itself may need to be veganized which would make it a new recipe entirely but I think there are some recipes out there for that. Let me know!
Tasty recipe. I made it a little too spicy for myself but my boyfriend loved it even with the spice! Even more impressive, he had no comments for improvement. Good thing I tripled the recipe for leftovers <3
LOVED this recipe, but I would change just a couple of the steps. When the shrimp is done, instead of taking the skillet off the heat, transfer the shrimp to a plate. Deglaze the pan with some white wine. After scraping the yummy bits from the bottom of the skillet, reduce heat to medium-low. Add the sauce ingredients, and whisk until cheese is melty. NOW add the noodles! Then either add the shrimp, or top the yummy pasta with the shrimp. SO good!!!
Love it Alexis, thank you! Super stoked you enjoyed the recipe!
tried the shrimp part, very good. What type of coconut milk did you use for the alfredo?
Hey Sue! I’ve used both canned and a fresh carton of unsweetened coconut milk and like them both!
Tried this twice and LOVED it!! The toasted coconut is nice! I’m lactose free and this is a good alfredo alternative! Thanks!
So super happy to hear it Tif – thank you!!
Couldn’t stop eating this.
SO GOOD RIGHT?! Love it so!
Do yourselves a favor and make this recipe. It is so simple and delicious. My husband and I licked our plates!!!
I’m so excited it was a hit! Thanks Nicole!
I think the combination of the two sounds freakin’ fantastic and you are a genius.
Yumo this looks awesome!! Thanks for sharing!
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?!
This sounds delicious, but unfortunately I’m not a huge shrimp fan. Think it would work with a wild-caught mild white fish?
Nothing better than a good alfredo sauce! Love the addition of coconut milk girl. These pregnancy cravings are working in all our favours!
I can’t seem to get ENOUGH coconut lately. This looks DIVINE!!!
I love coconut shrimp, this looks and sound scrumptious. Please share it tomorrow at Tuesday Trivia @ http://www.memoriesbythemile.com/
Wanda Ann @ Memories by the Mile
Shame I don’t like shrimp or else I’d probably be all over this!
I’m currently salivating over my keyboard 🙂 Just wondering, how strong is the coconut flavour?
(Your pics are awesome by the way. I love the colour in the first one and how you capture the steam. Mmm…)
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
Looks AMAZING!! can’t wait to try it!
Oh holy moley! That sounds ROCKIN’!
Oh wow that sounds amazing, terrific recipe!
Happy Valley Chow
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 😉
Ahhh thanks S! You haaaaaave to make this for TJ – he will flip! <3 Let me know how it goes!!!! <3
Wait, how did you manage to combine two of the best foods?? Coconut shrimp now! I also notice it’s cooked in an iron skillet. My personal favorite cooking dish 🙂 Delicious!
They’re BFF – It had to happen =) Thans Jane!