Coconut Garlic Shrimp Pasta

December 03, 2021

An easy prawn pasta recipe that breaks away from the usual tomato or cheesy pasta sauce. Enjoy this simple but different fusion pasta dish.


coconut garlic shrimp pasta
  • 1 can Grace Classic Coconut Milk (Buy Now)
  • 8 ounces uncooked gluten-free or whole wheat spaghetti
  • 2 medium-sized zucchini
  • 2 Tablespoons coconut oil
  • 14 oz shrimp (de-veined, cleaned, peeled)
  • 8 cloves garlic
  • 1/2 teaspoon cayenne pepper, more to taste
  • 1/2 teaspoon salt, more to taste


        • If you’re not using prepped shrimp, you want to get it ready by removing the shell and vein. You can also remove the tails if needed. Rinse and pat dry.
        • Using a spiralizer, julienne peeler, mandolin, or very fancy knife skills, cut your zucchini into noodles. Set aside.
        • Mince or grate the garlic. Melt the oil in a large skillet or wok over medium-low heat. Add the shrimp and garlic, about half the cayenne, and a sprinkle of the salt. Cook until opaque and pink, about 3-5 minutes. Remove shrimp from pan and set aside.
        • Bring a large pot of water to a boil. Cook pasta according to package directions. Drain and set aside. (Please note that rice noodles and gluten-free pasta WILL clump together, so save this step until you’ve already cooked the shrimp.
        • Add coconut milk to the same pan. Season with salt and cayenne and bring to a boil. Simmer for 1-3 minutes, then add the cooked spaghetti, zucchini, and shrimp to the pan and turn off the heat. Stir until well combined and warmed through (about 1-2 minutes).
        • Serve and enjoy
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