Coconut-Ginger Shrimp Shirataki Fettuccini

Coconut-Ginger Shrimp Shirataki Fettuccini
Recipe type: Seafood
Prep time: 
Cook time: 
Total time: 
  • 2 (8 ounce) packages of Shirataki Fettuccine
  • 2 tablespoons coconut oil
  • ½ small onion, finely chopped
  • 1 tablespoon peeled and grated fresh ginger
  • 3 garlic cloves, pushed through a press
  • ⅛ teaspoon red pepper flakes (or more, to taste)
  • 2 tomatoes, seeded and chopped
  • ⅔ cup unsweetened coconut milk
  • 2 pounds large shrimp, peeled and deveined
  • Salt and pepper
  • 3 tablespoons chopped fresh basil or cilantro
  1. Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry.
  2. In a non-stick skillet, toss noodles over medium-high heat until dry. Set aside.
  3. Heat oil in a large nonstick skillet over medium heat.
  4. Cook onion 3 minutes, until softened.
  5. Stir in ginger, garlic, and red pepper flakes; cook 1 minute more.
  6. Add tomatoes and coconut milk. Cook 10 minutes or until mixture thickens.
  7. Add shrimp to skillet. Cook 3-4 minutes, until cooked through.
  8. Add fettuccini and stir until throughly heated.
  9. Add salt and freshly ground black pepper to taste.
  10. Sprinkle with cilantro before serving.