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Friday, August 18, 2017

Spicy Coconut Shrimp and Pasta

So, what do you make when you’re craving Shrimp Alfredo with Linguini, and you have no milk, no butter, no cream, and no parmesan cheese? Spicy Coconut Shrimp and Pasta!


  • 500 grams of Pasta (spaghetti, linguini)
  • ¼ teaspoon fresh ground black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon paprika
  • ¾ teaspoon salt
  • 1 tablespoon coconut oil
  • 1 tablespoons olive oil
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced (or ¼ teaspoon ground ginger)
  • 1 Panamanian chili pepper (Scotch Bonnet or Jalapeño work too, or even ¼ teaspoon cayenne pepper)
  • 2 tablespoons unsweetened coconut flakes
  • 300 - 500 grams of shrimp, peeled and de-veined
  • 2 tablespoons cilantro, freshly chopped
  • 1 lime
  • ½ cup coconut milk


  • Bring a big pot of salted water to boil and add pasta when ready. When the pasta is al dente, rinse it and set it in a bowl of cold water to stop it from cooking.
  • Mix all the dry spices in a small bowl and set aside. Your spice mix should include the cayenne pepper and ground ginger if you’re not using fresh.
  • Add olive oil and coconut oil to the same pot used to make the pasta and bring it to medium heat.
  • Stir in chili pepper, garlic, fresh ginger and coconut flakes.
  • Sauté just until the color starts to change, then add the shrimp and increase the temperature to high.
  • Sprinkle the entire seasoning blend over the shrimp, and give it all a good stir.
  • Sauté the shrimp for 5 to 6 minutes, or until they turn pink and just start to brown. Do not overcook, or the shrimp will become rubbery.
  • Drain the pasta.
  • Squeeze half a lime over the shrimp and toss the pasta back in the pot. Stir the shrimp and pasta.
  • Add the coconut milk and stir to mix and re-heat the pasta.
  • Top with cilantro and the rest of the lime juice just before serving.

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