Ingredients
Shrimp and Coating
- 12 oz medium or large raw, peeled, and deveined shrimp
- 1 tsp baking soda (optional, for tenderizing)
- 1/2 tsp salt (for tenderizing water)
- 2 tbsp corn starch
- Salt, to taste
- Black pepper, to taste
Pasta
- 8 oz thin spaghetti (or similar)
- Salt, for pasta water
Sauce
- 1 13.5 oz can lite coconut milk (unsweetened, about 1 ½ cup)
- 1/4 cup fresh lime juice (juice of 1 large or 2 small limes)
- 1 tbsp freshly minced garlic
- 1 tsp chicken better than bouillon (or 1 chicken bouillon cube)
- 1 tbsp corn starch
- 1/4 tsp black pepper
- 2 tbsp olive oil (for cooking shrimp and sauce)
- 1/4 cup fresh cilantro (loosely packed, for topping)
Instructions
- Tenderize the Shrimp (Optional): Dissolve 1 tsp baking soda and 1/2 tsp salt in cold water in a medium bowl. Submerge the raw shrimp fully and refrigerate for 30 minutes. After soaking, rinse the shrimp thoroughly and pat dry with paper towels to prepare for cooking.
- Prepare the Sauce: In a bowl, mix together the lite coconut milk, fresh lime juice, minced garlic, chicken bouillon, 1 tbsp corn starch, and 1/4 tsp black pepper. Set aside while you work on the other components.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the thin spaghetti according to package instructions until al dente, then drain. Cover to keep warm until ready to toss with the sauce.
- Season and Coat the Shrimp: Season the shrimp with salt and black pepper evenly, then dust with 2 tbsp corn starch and toss to coat completely. This coating helps the sauce adhere to the shrimp.
- Cook the Shrimp: Heat olive oil in a skillet over medium-high heat. Once hot, cook the shrimp for 1 minute on one side, then flip and cook for another minute until just cooked through. Remove shrimp from skillet and tent with foil to keep warm.
- Prepare the Sauce in the Skillet: Wipe the skillet clean of excess oil and pour in the coconut milk mixture. Reduce heat to medium and simmer, stirring occasionally, until the sauce thickens enough that it leaves streaks when a spatula is pulled through, about 7 minutes. The lime flavor will be strong but mellows when mixed with pasta.
- Toss Pasta and Assemble Dish: Remove the sauce from heat and reserve about 1/4 cup for coating the shrimp. Toss the cooked pasta in the remaining sauce in the skillet to coat evenly. Dish out the pasta onto plates, toss the shrimp in the reserved sauce, and place them atop the pasta. Drizzle any remaining sauce over the dish.
- Garnish and Serve: Sprinkle fresh cilantro over the plated shrimp and pasta. Serve immediately while warm and enjoy the creamy, zesty flavors.
Notes
- Soaking shrimp in baking soda temporarily tenderizes them, but this step can be skipped if short on time.
- Use thin spaghetti or similar pasta for best texture and sauce coating.
- Adjust lime juice to taste if you prefer less tartness in the sauce.
- For a vegetarian version, substitute shrimp with tofu and use vegetable bouillon.
- Ensure the sauce is thick enough to coat pasta and shrimp well but not overly thick or gloopy.
- Leftovers keep well refrigerated for up to 2 days but are best fresh.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion/Modern American with tropical flavors
