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Coconut Ginger Shrimp Shirataki Fettuccini

Prep Time: Minutes
Cook Time: Minutes
Serves:4 Servings

Nutritional Information

With ingredients like tomato and coconut milk, you may think this to be sort of an odd meal, but it's a competent dish, with a unique and satisfying array of spices. And with a main ingredient of shitataki, it's an obvious choice for a healthy, filling meal.


  • 8 oz Shirataki Fettuccine
  • 2 tbsp Tropical Traditional Coconut Oil
  • 1/2 small Onion (finely chopped)
  • 1 tbsp Ginger (peeled, grated)
  • 3 Garlic Cloves (pushed through a press)
  • 1/8 tsp Red Pepper Flakes (or more to taste)
  • 2 Tomatoes (seeded and chopped)
  • 2/3 cup Taste of Thai (unsweetened coconut milk)
  • 2 lb Large Shrimp (peeled and deveined)
  • 2 dash Salt and Pepper
  • 3 tbsp Basil or Cilantro (chopped)


  • 1. Prepare noodles according to package directions. In a non-stick skillet, toss noodles over medium heat until dry, then set aside.
  • 2. Heat oil in a large non-stick skillet over medium heat. Cook onions for 3 minutes, until softened.
  • 3. Stir in ginger, garlic, and red pepper flakes; cook 1 minute more. Add tomatoes and coconut milk. Cook for 10 minutes or until mixture thickens.
  • 4. Add shrimp to skillet. Cook 3-4 minutes, until cooked through. Add fettuccine and stir until throughly heated.
  • 5. Add salt and ground black pepper to taste. Sprinkle with cilantro before serving.

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