Crispy Coconut Shrimp Pasta

Name: Crispy Coconut Shrimp Pasta
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 pound large shrimp, peeled and deveined; 1 cup shredded coconut; 1 cup panko breadcrumbs; 2 eggs, beaten; 1/2 cup all-purpose flour; Salt and pepper, to taste; Oil, for frying; 8 ounces spaghetti or linguine; 2 cups heavy cream; 1 cup grated Parmesan cheese; 1 teaspoon garlic powder; 1 tablespoon lime juice; Fresh cilantro, for garnish

Highlighted under: Global Flavors

I’m thrilled to share my recipe for Crispy Coconut Shrimp Pasta! It’s a delightful dish that combines the crunch of coconut shrimp with the creaminess of pasta in a luscious sauce. I stumbled upon this combination during a dinner party and it quickly became a favorite among my guests. The texture of the shrimp paired with the savory pasta truly creates a memorable dining experience. Plus, it's easy enough to whip up for a weeknight meal while being special enough for celebrations.

Created by

Emily

Last updated on 2026-02-15T13:54:18.168Z

Making Crispy Coconut Shrimp Pasta was an adventure. I wanted to create a dish that not only satisfied my cravings but also offered a twist on traditional pasta. The method of coating the shrimp in a mix of coconut flakes and breadcrumbs before frying gives them an irresistible crunch. I also discovered that to keep the shrimp crispy, it’s best to serve them immediately after frying, right atop the pasta, to maintain the contrast in textures.

While perfecting this dish, I played around with flavors. A splash of lime juice over the finished plate brightens everything up beautifully. The harmony between the sweet coconut and the creamy sauce, enhanced by fresh herbs, takes it to the next level. My secret tip? Adding a pinch of cayenne to the breadcrumbs for a subtle kick!

Why You Will Love This Recipe
Crunchy coconut coating perfectly complements tender shrimp
Creamy sauce that ties everything together deliciously
A beautiful presentation that impresses at any gathering

The Art of Breading Shrimp

Breading shrimp can be a bit tricky, but with a proper setup, you can get a beautifully even coating. I like to use a three-bowl technique: one for flour, one for the egg wash, and one for the coconut and panko mixture. Make sure the shrimp are well-coated at each stage. This ensures that the breading adheres well and results in a crispy finish. A quick tip is to shake off excess flour before dipping into the egg to prevent clumping.

Temperature is crucial when frying. Heat the oil to around 350°F (175°C). If your shrimp are browning too fast, the oil might be too hot, leading to burnt breading and undercooked shrimp. Use a deep-fry thermometer to monitor the oil. Alternatively, you can test the oil by dropping in a small piece of bread; it should sizzle and turn golden in about 60 seconds.

Creamy Sauce Mastery

The creamy sauce is what binds the entire dish together. To achieve the perfect texture, add the heavy cream slowly, stirring constantly to prevent lumps. Combining it with the reserved pasta water helps create a silky sauce that clings to the pasta beautifully. Make sure to adjust the consistency to your liking by adding more pasta water if it feels too thick.

Additionally, lime juice not only adds a zesty flavor but also balances the richness of the cream and cheese. I recommend tasting and adjusting the lime juice gradually. If you find it's too tangy, a pinch of sugar can help mellow the acidity without overpowering the dish.

Serving and Storing Tips

For an elegant presentation, consider plating the pasta first and then arranging the crispy shrimp on top. This not only looks appealing but ensures the shrimp stay crunchy longer. A sprinkle of fresh cilantro adds a pop of color and freshness, enhancing the dish's visual appeal and flavor profile remarkably.

If you have leftovers, store the pasta and shrimp in separate airtight containers. The shrimp can lose their crispiness when reheated, so consider a quick re-fry in a skillet to restore their crunch. For the pasta, gently reheat it in a pan over low heat, adding a splash of cream or pasta water to bring back its creamy consistency.

Ingredients

Gather these ingredients to create your Crispy Coconut Shrimp Pasta:

For the Coconut Shrimp

1 pound large shrimp, peeled and deveined
1 cup shredded coconut
1 cup panko breadcrumbs
2 eggs, beaten
1/2 cup all-purpose flour
Salt and pepper, to taste
Oil, for frying

For the Pasta

8 ounces spaghetti or linguine
2 cups heavy cream
1 cup grated Parmesan cheese
1 teaspoon garlic powder
1 tablespoon lime juice
Fresh cilantro, for garnish

Make sure to have these on hand for a successful cook!

Instructions

Let’s dive into the steps to prepare this delectable dish:

Prepare the Shrimp

Season the shrimp with salt and pepper. Set up a breading station: one bowl with flour, another with beaten eggs, and a third with a mix of shredded coconut and panko breadcrumbs. Dip each shrimp first in flour, then in egg, and finally coat them in the coconut mixture.

Fry the Shrimp

In a large skillet, heat oil over medium-high heat. Fry the breaded shrimp in batches until golden brown, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain.

Cook the Pasta

Cook the pasta according to package instructions. Reserve 1/2 cup of pasta water before draining. In the same pot, add heavy cream, garlic powder, and lime juice. Stir in the reserved pasta water and Parmesan cheese until combined.

Combine and Serve

Toss the cooked pasta in the creamy sauce. Plate the pasta and top with crispy shrimp. Garnish with fresh cilantro and additional lime juice if desired.

Enjoy your homemade Crispy Coconut Shrimp Pasta!

Pro Tips

For added flavor, consider marinating the shrimp in lime juice and garlic for 30 minutes before breading. This enhances the taste and ensures a tender bite.

Ingredient Variations

Feel free to substitute the shrimp with other proteins like scallops or chicken for a different twist. If you prefer a vegetarian option, try using crispy tofu coated in the same coconut mixture. The key is maintaining the texture contrast; ensure whatever you choose has a delightful crunch to mimic the shrimp's bite.

For a gluten-free option, use gluten-free flour and panko breadcrumbs. Many brands offer gluten-free versions that work well without sacrificing crunchiness. This swap allows you to enjoy the dish without compromising dietary needs, making it inclusive for all diners.

Make-Ahead Tips

To save time during busy weekdays, you can prepare the coconut shrimp ahead of time. Bread the shrimp, then store them in a single layer on a baking sheet in the freezer. Once frozen, transfer them to a zip-top bag for easy storage. When you’re ready to cook, fry them directly from the freezer – just add an extra minute to the frying time.

Similarly, the creamy sauce can be made in advance and stored in the refrigerator for up to two days. Just reheat gently on the stovetop, adding a bit more heavy cream or reserved pasta water to achieve that perfect, creamy consistency.

Questions About Recipes

→ Can I use frozen shrimp?

Yes, just make sure to thaw them completely and pat them dry before breading.

→ What can I substitute for heavy cream?

You can use coconut cream for a lighter option or a non-dairy alternative such as cashew cream.

→ How do I keep the shrimp crispy?

Fry the shrimp just before serving and avoid letting them sit in the sauce for too long.

→ Can I make this dish ahead of time?

While the pasta can be made ahead, it's best to fry the shrimp fresh for optimum crunch.