Coconut Shrimp Alfredo
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
2 servings
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Calories
563 kcal
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Course
Main Course
Coconut Shrimp Alfredo
Description
This Coconut Shrimp Alfredo recipe features sautéed shrimp coated with shredded coconut, garlic, and spices including cayenne and garlic powder, bringing a mild heat and aromatic flavor to the seafood. The shrimp are cooked to pink and opaque, then paired with fettuccine noodles that are slightly undercooked before being combined with a silky sauce made from coconut milk, tangy goat cheese, Romano or Parmesan cheese, and lemon juice. The sauce is seasoned with parsley, garlic powder, salt, and pepper, providing a creamy base enhanced by the shrimp's texture and subtle coconut flavor.
The dish blends the richness of nutty cheese and creamy coconut milk with the brightness of lemon and the kick of cayenne, making for a pasta that feels indulgent but balanced. The pasta serves as a hearty foundation while the shrimp provide protein with a tropical twist.
For accurate nutritional information, use a recipe calculator as individual ingredients and quantities can vary.
Ingredients
- 16 Shrimp peeled, cleaned, and thawed, large raw
- 1 tsp coconut oil
- ¼ cup coconut shredded
- 2 cloves garlic smashed and minced
- ½ TBSP parsley dried
- ½ tsp garlic powder
- ¼ tsp cayenne pepper
- ⅛ tsp salt
- red pepper flakes to taste
for the sauce:
- 6 oz fettuccine noodle dry
- ½ cup cheese freshly grated, Romano or Parmesan
- 1 cup coconut milk unsweetened
- 1-2 TBSP goat cheese
- 1 tsp lemon juice
- ½ tsp parsley dried
- ½ tsp garlic powder
- ¼ tsp salt
- black pepper to taste, any additional salt
- salt to taste, any additional salt
Instructions
- 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!
Notes
- Nutrition facts are estimated and should be adjusted according to specific ingredient brands and quantities.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 563 kcal
% Daily Value*
| Calories | 563kcal | 28% |
| Carbohydrates | 73g | 24% |
| Protein | 23g | 46% |
| Fat | 20g | 31% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 92mg | 31% |
| Sodium | 914mg | 38% |
| Potassium | 322mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 435IU | 9% |
| Vitamin C | 3mg | 3% |
| Calcium | 400mg | 40% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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