epicurious4.3
Creamy Coconutty Shrimp Salad
Quick cooking shrimp is a summertime savior.
👥 4 Servings👤 Zaynab Issa📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
- ●peeler
- ●pan
📝 Preparation Steps
1
Remove zest from lime in wide strips with a vegetable peeler. Cut lime in half; set aside. Bring zest, garlic, coconut milk, and fish sauce to a simmer in a large skillet over medium heat. Arrange shrimp in skillet in a single layer and cook, maintaining a bare simmer, until opaque and pink, about ⏱️ 3 minutes. Using a slotted spoon, transfer shrimp to a large shallow bowl and let cool.
large lime1(packed) coarsely chopped cilantro1 cup
2
Increase heat to high; cook coconut milk until thick but pourable (similar to the consistency of runny honey), about ⏱️ 5 minutes; remove from heat. Remove and discard lime zest and any shrimpy bits. Season coconut sauce with kosher salt and pepper and let cool in pan.
large lime1(packed) coarsely chopped cilantro1 cupKosher salt, freshly ground pepper
3
Squeeze juice from a reserved lime half over shrimp and spoon coconut sauce over. Top with red onion, jalapeño, tomatoes, and cilantro. Squeeze remaining lime half over. Drizzle with a little oil, then top with tortilla chips and sprinkle with sea salt. Do ahead: Shrimp can be cooked and coconut sauce can be made 1 day ahead. Transfer to separate airtight containers; cover and chill.
large lime1(packed) coarsely chopped cilantro1 cuptortilla chips, lightly crushed1 cup
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