Creamy coconutty shrimp salad
Indulge in a mouthwatering blend of succulent shrimp, creamy coconut dressing, fresh vegetables, and crisp greens in this delightful coconut shrimp salad.
Ingredients:
- 1 large lime
- 2 garlic cloves, smashed
- 1 13.5-oz. can unsweetened coconut milk
- 2 tsp. fish sauce
- 1 lb. large shrimp, peeled, deveined, patted dry
- Kosher salt, freshly ground pepper
- ½ small red onion, thinly sliced
- 1 small jalapeño, thinly sliced on a diagonal, seeds removed if desired
- ½ cup cherry tomatoes, preferably heirloom, halved, quartered if large
- 1 cup (packed) coarsely chopped cilantro
- High-quality extra-virgin olive oil (for serving)
- 1 cup tortilla chips, lightly crushed
- Flaky sea salt
Instructions:
- Peel off the lime skin with a peeler to get wide strips. Cut the lime in half and keep it aside. Heat garlic, coconut milk, fish sauce, and lime zest in a large skillet over medium heat until it simmers. Place the shrimp in a single layer in the skillet and cook until they turn pink and opaque, which takes about 3 minutes. Use a slotted spoon to move the shrimp to a wide bowl and let them cool down.
- Turn up the heat and cook the coconut milk until it thickens to a runny honey-like consistency, which should take around 5 minutes. Remove the skillet from the heat. Get rid of the lime zest and any leftover shrimp bits. Season the coconut sauce with kosher salt and pepper, then let it cool down in the pan.
- Squeeze the juice from one half of the reserved lime onto the shrimp and pour the coconut sauce on top. Add red onion, jalapeño, tomatoes, and cilantro. Squeeze the other half of the lime on top, drizzle with a bit of oil, top with tortilla chips, and sprinkle some sea salt over it.
- Tip: You can cook the shrimp and make the coconut sauce in advance, up to 1 day earlier. Store them separately in airtight containers, cover, and refrigerate.
Summary:
- Calories: 1650 kcal
- Fat: 113 g
- Protein: 106 g
- Carbs: 70 g
- Potassium: 2675 mg
- Magnesium: 432 mg