I love crunchy coconut battered shrimp.  The problem is, we don’t go out to eat very often and I have a strict rule of no frying of any food at all in the house.  Friends have tried to argue with me that I could just use a fryer on the deck or patio, but that just seems like more work than I’m willing to do.  Besides, eating fried food (as yummy as it may be) is just simply not healthy.

That’s where the beauty of this recipe comes in.  The shrimp are marinated in garlic, fish sauce and lemongrass, so they have just a hint of Thai flavor.  Then, combine that with the spicy, creamy coconut sauce on the noodles and there you go – coconut shrimp!

Hey, it’s close – at least it satisfies my craving.  Try it and let me know if you agree.

Ingredients:

Garlic and Lemongrass shrimp:
32 large shrimp, peeled and deveined
3 cloves garlic, minced
1 fresh lemongrass stalk, trimmed and chopped
¼ cup fish sauce
½ cup olive oil
¼ cup granulated sugar
Salt and pepper

Spicy Coconut Noodles:
1 box whole wheat fettuccini
1 can light coconut milk
1 can tomato paste
1 tablespoon chili powder
1 tablespoon adobe pepper sauce
Salt and Pepper
1 bunch green onions, sliced

Directions:

For the shrimp:

1) Combine the garlic, lemongrass, fish sauce, olive oil and granulated sugar in a large bowl.

2) Add the shrimp to the bowl; stir well, coating the shrimp and then cover the bowl and place it in the refrigerator for 30-45 minutes.

3) If you’re using bamboo or wooden skewers, place them in a large bottle, filled with water and soak them while the shrimp marinate.  This will prevent your sticks from burning while cooking the shrimp.

4) Light a grill and set to medium-high heat.

5) Thread the shrimp onto the skewers and lightly season with salt and pepper.

6) Grill the shrimp for 2 minutes on each side until cooked through.  Place the skewers on a platter and put them in the oven at 200 degrees to keep warm.

For the Noodles:

1) Cook the pasta according to package directions, drain and set aside.

2) In a large saucepan over medium heat, combine the coconut milk, tomato paste, chili power, and adobe sauce and simmer until a low boil, about 3-4 minutes.  Season with salt and pepper and then reduce heat and simmer 2-3 minutes longer.

3) Stir the cooked noodles into the sauce and toss until the pasta is coated.

4) Portion the noodles onto plates, sprinkle the green onions on top and serve with a skewer of the grilled shrimp.  Other optional toppings: fresh bean sprouts, toasted coconut or chopped basil.