Tender Gulf shrimp simmered in creamy coconut-lime sauce are tossed with jalapeño, tomato, cilantro, and red onion for a bright, tropical coastal salad.

Serves: 4-6

Ingredients

  • 1 lb (16–20 count) Wild Caught Texas Shrimp
  • 2 limes
  • 3 garlic cloves
  • 1 can unsweetened coconut milk
  • 2 tsp fish sauce
  • 1/2 red onion, finely chopped
  • 1 jalapeño, finely chopped
  • 1/2 cup cherry tomatoes, halved
  • 1 cup cilantro, chopped
  • Tortilla chips, for serving
  • Olive oil, for drizzling
  • Salt and pepper, to taste

Preparation

  • Smash the garlic cloves. Zest 1 lime and set aside. Cut both limes in half.
  • In a skillet, combine garlic, lime zest, coconut milk, and fish sauce. Bring to a gentle simmer.
  • Peel, devein, and clean the shrimp. Add to the skillet and cook until opaque and pink. Remove and let cool.
  • Increase heat and simmer the sauce until thickened to a honey-like consistency (about 5–7 minutes). Re-move from heat.
  • Strain the sauce, season with salt and pepper, and let cool.
  • Chop shrimp into large chunks.
  • Combine shrimp with the sauce. Top with red onion, jalapeño, tomatoes, and cilantro.
  • Drizzle with olive oil and squeeze fresh lime juice over the top.
  • Serve with seeded crackers or tortilla chips.