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Non-fried Coconut Shrimp

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Non-fried Coconut Shrimp

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Course: Main Course
Cuisine: American
Keyword: Non-fried Coconut Shrimp
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: 540kcal


  • 4 ounce linguine pasta, dry
  • 2 tablespoon olive oil
  • 1 medium bell pepper, green
  • 1 medium bell pepper, orange
  • 1 medium bell pepper, red
  • 1 medium onion, red
  • 1/2 teaspoon thyme, dried
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper, ground
  • 1 cup coconut milk
  • 1 pound shrimp, peeled and deveined
  • 1 tablespoon Sriracha sauce
  • 1 cup Greek yogurt, plain


  • 4 cup lettuce, romaine
  • 1/8 cup Parmesan cheese, grated
  • 1 cup cherry tomatoes

Serve With

  • 4 medium tangerine (mandarin orange)


  • Cook pasta according to package directions; drain, cover, and set aside.
  • Meanwhile, thinly slice bell peppers and onion. Roughly chop lettuce, grate Parmesan, and slice tomatoes in half.
  • Heat oil in a large skillet over medium heat. Add onion and peppers and cook 4-5 minutes until tender.
  • Stir in thyme, salt, and pepper, and cook 1 minute longer.
  • Pour in coconut milk and simmer 5 minutes or until reduced by about half.
  • Add shrimp and cook until they curl, approximately 2 minutes.
  • Turn off heat and stir in chili sauce and plain yogurt.
  • In a large bowl, toss together lettuce, Parmesan, tomatoes, and your favorite dressing.
  • Serve shrimp mixture over a bed of pasta, with salad and oranges on the side.
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Calories: 540kcal | Carbohydrates: 51g | Protein: 38g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 191mg | Sodium: 628mg | Fiber: 6g | Sugar: 18g

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