Jen Causey
Hands-On Time
20 Mins
Total Time
1 hour, 20 minutes

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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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