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Creamy Coconutty Shrimp Salad

4.3

(3)

shrimp salad on green plate and pink wooden surface and drinks and lime orange plates on the side
Photograph by Emma Fishman, food styling by Caroline Hwang, prop styling by Elizabeth Jaime.

Inspired by Peruvian shrimp ceviche, this version features all of the usual toppings, but instead of an acidic bath for the shrimp, they get cooked outright in silky, rich coconut milk infused with garlic and fish sauce for a flavor boost. Preparing the shrimp this way is ideal for times when you’re not sure about the quality of seafood you’re working with because we’re not relying solely on acidic elements to fully “cook” the shrimp. Finish it all off with a squeeze of fresh lime and a beautiful arrangement of cilantro, tomato, red onion, jalapeño, and crushed tortilla chips (for an unconventional but delicious crunch factor) before digging in. Save time: Shrimp can be cooked and coconut sauce can be made 1 day ahead. Transfer to individual airtight containers; cover and chill separately. —Zaynab Issa

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What you’ll need

Recipe information

  • Yield

    4–6 servings

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

Preparation

  1. Step 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.

    Step 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.

    Step 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.

TagsDinnerLunchMainStarterEasyWeeknight MealsHealthyishDairy FreeNut FreeSaladShrimpShellfishSeafoodCoconut MilkTomatoVegetableCherry TomatoHeirloom TomatoSimmerSummerBon Appétit
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