Cooked shrimp swim in a flavorful mixture of coconut milk, Fresno chili, and lime until marinated and bursting with flavor. It’s then mixed with sliced crisp cucumbers and jicama matchsticks. Fresh cIlantro brightens this dish further for a super cooling picnic-bringalong. Rice noodles make an a-okay accompaniment.
1 (13.5-ounce) can coconut milk, well shaken and stirred
1 tablespoon lime zest plus 1 cup fresh juice (from 8 limes)
¾ teaspoon freshly ground black pepper, divided
2 pounds peeled, deveined, and cooked large shrimp
2 small Fresno chiles, seeded and thinly sliced
1¼ teaspoons kosher salt, divided
2 Persian cucumbers, sliced
1 small jicama (10 ounces), peeled and cut into matchsticks
½ cup torn fresh cilantro leaves and tender stems
flaky sea salt, for serving
lime wedges, for serving
Sat fat 13g
How to Make It
Whisk together coconut milk, lime zest and juice, and ¼ teaspoon pepper in a large bowl until combined. Add shrimp and chiles and toss to coat. Cover and chill for 1 hour.
Drain shrimp and chiles, reserving marinade in a small bowl. Transfer shrimp and chiles to a large bowl and season with ¾ teaspoon salt and ¼ teaspoon pepper; toss to combine. Stir remaining ½ teaspoon salt and ¼ teaspoon pepper into reserved marinade.
Arrange shrimp, chiles, cucumbers, and jicama on a serving platter and spoon 3 tablespoons reserved marinade over top. Top with cilantro and flaky sea salt. Serve with lime wedges and remaining marinade for spooning over.
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