COCONUT SHRIMP ALFREDO

COCONUT SHRIMP ALFREDO

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 adieu, 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!

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

PREP 15 MINS

COOK 15 MINS

TOTAL 30 MINS

AUTHOR JENN LAUGHLIN

YIELD 2 SERVINGS

courses entree

cuisine seafood

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.

Ingredients

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

for 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] yummy alfredo sauces with this recipe!

Instructions

1. 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.
2. While they boil, measure out the remaining ingredients and start on the shrimp.
3. Heat a small nonstick frying pan or skillet to medium-high and add shrimp.
4. 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.
5. 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.
6. 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!
7. 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].
8. Add the noodles back to the pot and pour in the remainder of your ingredients.
9. Stir continuously with a fork [with a few pauses in between] until the sauce thickens [approx 5-10 minutes].
10. 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.
11. 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!
12. Top with the remaining shrimp/coconut mixture and dig in!
13. 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!

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