This one’s a bit unusual. My husband really likes buffalo chicken so I’m always trying to think of ways to try something new, while giving him the flavor that he loves. When I don’t have a lot of time, or any meat defrosted, shrimp often comes to save the day.
You definitely get the kick from the hot sauce in this, but it’s tempered by the coconut milk which lends a bit of a tropical flair. It’s surprising at first, but once you settle in, it’s really tasty.
Buffalo Shrimp and Spaghetti Squash
10 oz. uncooked, peeled shrimp
2 cloves of garlic
1/4 tsp. paprika
1/8 + 1/4 tsp. salt
1 tsp. bacon grease
1/2 small onion, chopped, about 1/2 c.
1 c. full fat coconut milk (I like Native Forest)
1/3 c. Frank’s RedHot Original (NOT buffalo sauce which has some unsavory ingredients)
1/4 tsp. garlic powder
1/4 tsp. onion powder
4 cups of roasted spaghetti squash (directions below)
2 T. cilantro, chopped
2 scallions, finely sliced
Squeeze of lime, about 1 tsp.
1) Squash: Preheat oven to 415 degrees. Cut the squash lengthwise and sprinkle with 1/4 tsp. salt. Place face down in a glass baking dish and add about 1/4 in. of water. Bake for 45 minutes, until cooked but still al dente. Allow to cool face-up and then shred with a fork to look like spaghetti noodles. Check out my post with pictures here.
2) Shrimp: In a medium bowl, massage shrimp with crushed garlic, paprika, and 1/8 tsp. salt. Set aside to marinate for 15-20 minutes.
3) Melt bacon grease in a large skillet over medium heat. Add chopped onion and sauté for 5 minutes until soft. Add coconut milk, Frank’s hot sauce, garlic powder, onion powder, and 1/4 tsp. salt. Turn heat down slightly and simmer for 5 minutes.
4) Add shrimp and 4 cups of cooked spaghetti squash (reserving any extra for another use). Stir to coat everything in the sauce and allow to cook for 7-8 minutes, until the squash is hot and the shrimp are cooked through.
5) Turn off the heat and add chopped cilantro, scallions, and a squeeze of lime.