Best Coconut Shrimp And Pasta Recipes

Shrimp Pasta in Coconut Sauce image

Provided by Fallon Brooks

Time 35m

Number Of Ingredients 9

16 pieces Shrimp (peeled and deveined)
6-8 ozs Penne Pasta
1/2 cup Romano or Parmesan Cheese
1 1/2 cup Coconut Milk
1 tsp Coconut Oil
4 ozs Bell Peppers (Different colors (Cut julienne))
1 tbsp Bouillon ((You can use your own all purpose seasoning) )
3 cloves Garlic (minced)
Salt & Pepper to taste

Steps:

In a pot bring to boil penne pasta base on package directions. Preferable cook al dente. (Make sure to add salt to the water)
Season shrimp with all purpose season, (optional salt and pepper).
In a saucepan add coconut oil over medium heat then add minced garlic and shrimp. Sauté until the shrimp is pink.
Add coconut milk to the saucepan and let simmer for 3mins. Then add parmesan cheese and bell peppers and stir for about a minute.
Add Cooked pasta to the pan and mix in the sauce and bell peppers. You can add more cheese and coconut milk base on how cheesy and creamy you desire it.
Add grated parmesan cheese for garnish.

Ginger-Garlic Shrimp With Coconut Milk image

Provided by Yasmin Fahr

Time 20m

Yield 4 servings

Number Of Ingredients 15

2 large garlic cloves, minced or grated
1 teaspoon minced or grated ginger
1 teaspoon ground turmeric
Kosher salt and black pepper
1 tablespoon olive oil
1 pound large shrimp, peeled and deveined, tails on or off
2 tablespoons vegetable oil
1 (14-ounce) can full-fat coconut milk
1 tablespoon soy sauce
3 packed cups baby spinach
1 lime, halved
1 fresno, jalapeño or serrano chile, thinly sliced
2 scallions, white and light green parts, thinly sliced
1/2 packed cup cilantro leaves and tender stems, roughly chopped
Steamed rice, vermicelli noodles or naan, for serving

Steps:

In a mixing bowl, mix together the garlic, ginger, turmeric, 1 teaspoon salt, ½ teaspoon pepper and the olive oil. Add the shrimp and mix to coat well.
Heat the vegetable oil in a large skillet over medium-high until shimmering. Add the shrimp in an even layer and cook, undisturbed, for 2 minutes. Pour in the coconut milk and soy sauce, stir to combine and turn the shrimp. Raise the heat to high and adjust it to maintain a simmer (avoid bringing to a boil), and cook until the liquid is slightly thickened and shrimp are almost cooked through, stirring occasionally, about 3 minutes. Stir in the spinach in batches until wilted.
Remove from the heat and squeeze in the juice from a lime half. Adjust seasoning with more lime and salt as needed. Top with the chiles, scallions and cilantro, and serve with rice, noodles or naan.