SPAGHETTI SQUASH WITH COCONUT SHRIMP

Spaghetti Squash with Coconut Shrimp image

This spaghetti squash loaded with shrimp and a creamy coconut milk sauce is an ode to coconut shrimp - just in a lighter, dinner-ready form! A topping of toasted panko and coconut flakes gives that classic coconut shrimp crunch without the need to fry anything.

Provided by Gabriela Rodiles

Categories main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 12

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Ingredients

1 medium spaghetti squash (about 3 1/2 pounds), halved lengthwise and seeded (see Cook's Note)
1 tablespoon plus 2 teaspoons coconut oil
1/4 cup panko
1/4 cup unsweetened toasted coconut flakes
Kosher salt and freshly ground black pepper
4 large or 6 small basil leaves, thinly sliced (about 2 tablespoons)
One 2-inch piece peeled fresh ginger, grated (about 1 tablespoon)
3 cloves garlic, grated
One 13-ounce can unsweetened coconut milk
2 teaspoons cornstarch
1/2 pound shrimp, peeled, deveined and tails removed, patted dry
1/2 lemon, juiced

Steps:

Place the squash, flesh-side down, on a microwave-safe plate and microwave for 8 minutes. Flip the squash and microwave until the flesh can easily be scraped with a fork to mimic spaghetti noodles, about 8 minutes.
Meanwhile, prepare the topping: Heat the 2 teaspoons coconut oil in a small skillet over medium-high heat. Add the panko, coconut flakes and 1/4 teaspoon salt. Cook, stirring often, until the panko is browned, 1 to 2 minutes. Remove to a small heatproof bowl to stop the browning. Add the basil and set aside.
Heat the remaining 1 tablespoon coconut oil in a medium skillet over medium-high heat. Add the ginger and garlic. Cook, stirring constantly, until fragrant, about 15 seconds. Reserve 1 tablespoon of the coconut milk in a small bowl and add the rest to the skillet and stir to combine.
Add the cornstarch to the reserved coconut milk and stir together with a fork to combine, ensuring there are no lumps. Whisk the cornstarch slurry into the coconut milk in the skillet. Continue to cook, whisking constantly, until the mixture comes to a boil and the sauce thickens, 2 to 3 minutes. Add the shrimp, 1 teaspoon salt and a few grinds pepper. Reduce the heat to low and cook, stirring occasionally, until the shrimp are cooked through, about 5 minutes. Stir in the lemon juice. Set aside.
Carefully remove the squash from the microwave. Holding each half with a clean kitchen towel, use a fork to scrape the squash flesh into long strands into a large bowl. Add the coconut milk sauce and shrimp to the large bowl; toss to combine. Plate and sprinkle with the topping.