Creamy Coconut Shrimp Salad with Seafood

Ingredients

Estimated total cost: €17.22 · €4.30/serving

• 1 large citrus limeEst. price €0.35–€0.60
• 2 cloves of garlic, crushed (use a garlic press for easier smashing)Est. price €0.10–€0.25
• 1 13.5-oz. tin of unsweetened coconut milkEst. price €1.50–€2.50
• 2 tsp. of premium fish sauceEst. price €0.15–€0.30
• 1 lb. of large shrimp, peeled, deveined, and carefully dried with a paper towelEst. price €12.00–€20.00
• Finely ground kosher salt and freshly cracked black pepperEst. price €0.02–€0.05
• 1 small crimson onion, thinly slicedEst. price €0.20–€0.40
• 1 small jalapeo pepper, thinly sliced diagonally, with seeds removed if preferredEst. price €0.15–€0.30
• 1 cup of petite cherry tomatoes, preferably heirloom variety, halved (quarter if they are large)Est. price €1.80–€3.00
• 1 cup of coarsely chopped fresh cilantro leaves (pack the cup tightly for more flavor)Est. price €0.50–€1.00

Steps

1. 1

   Begin by using a vegetable peeler to strip wide pieces of zest from the lime. Cut the lime in half and keep it aside for later use. In a large skillet over medium heat, combine the lime zest, garlic, coconut milk, and fish sauce, bringing them to a gentle simmer. Place the shrimp in a single layer in the skillet and cook until they turn opaque and pink, which should take about 3 minutes while maintaining a low simmer. Once cooked, carefully transfer the shrimp to a large shallow bowl using a slotted spoon and allow them to cool down.

2. 2

   Turn up the heat to high and simmer the coconut milk until it thickens to a pourable consistency, resembling runny honey. This should take approximately 5 minutes. Once done, take the mixture off the heat. Remove the lime zest and any undesired bits from the sauce. Season the coconut sauce with kosher salt and pepper, then allow it to cool down in the pan before proceeding further.

3. 3

   Begin by drizzling the shrimp with lime juice and spooning the coconut sauce on top. Add a layer of red onion, jalapeño, tomatoes, and cilantro. Squeeze the remaining lime half over the dish. Drizzle a bit of oil before adding a generous topping of tortilla chips and finishing off with a sprinkle of sea salt.

Full steps, exact amounts, and Cook Mode are available after sign-in.

• Cultural note

  The use of coconut milk, fish sauce, and cilantro in this dish reflects Southeast Asian culinary influences. Shrimp salad is a popular dish in coastal regions known for their seafood cuisine.

• Seasonal note

  This dish is best enjoyed during the warmer months when citrus fruits, cherry tomatoes, and fresh herbs are in season.

• Health note

  Creamy Coconut Shrimp Salad is a good source of protein and healthy fats from shrimp and coconut milk. It is rich in Vitamin C for immune support and contains moderate levels of cholesterol and saturated fat.