Coconut Lime Shrimp Salad
This refreshing Coconut Lime Shrimp Salad is a delightful dish from Pitcairn Islands cuisine, perfect for a light and flavorful meal.
Ingredients
- 1 pound shrimp, peeled and deveined
- 1/2 cup coconut milk
- 2 limes, juiced and zested
- 1 tablespoon honey
- 1/4 cup chopped cilantro
- 1/4 cup shredded coconut
- Salt and pepper to taste
- 4 cups mixed greens
Instructions
- In a bowl, whisk together the coconut milk, lime juice, lime zest, honey, and cilantro. Season with salt and pepper.
- Add the shrimp to the bowl and toss to coat. Let marinate for 10 minutes.
- In a skillet over medium heat, cook the shrimp for 2-3 minutes on each side until pink and opaque.
- Remove the shrimp from the skillet and set aside.
- In the same skillet, toast the shredded coconut until golden brown.
- Arrange the mixed greens on a serving platter and top with the cooked shrimp.
- Drizzle the remaining marinade over the salad and sprinkle with toasted coconut.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 5 minutes
- Total time:
- 20 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 20g
- Carbohydrates
- 10g
- Fat
- 15g
Supplies
Mixing bowl Skillet Serving platter
Tools
Whisk Tongs
Serving suggestions
Serve the Coconut Lime Shrimp Salad with a side of steamed rice for a complete meal.
Tips & tricks
For an extra kick of flavor, add a pinch of red pepper flakes to the marinade.
Cost
$15