Coconut And Cashew Shrimp With Ruby Grapefruit Salsa

  1. Combine garlic, 1/2 of the chili pepper, ginger, 1 tbsp of the lime juice, fish sauce and 1/2 of the palm sugar in a large glass bowl. Add shrimp and stir to coat. Cover and refrigerate 15 mins.
  2. Meanwhile, for the ruby grapefruit salsa, combine grapefruit, remaining 1 tbsp lime juice, remaining palm sugar and 1 tsp of the oil in a medium glass bowl. Set aside.
  3. Heat remaining 2 tsp oil in a large skillet on medium-high heat. Drain shrimp and discard marinade. Cook shrimp 1-2 mins each side, until changed in color and curled. Remove from heat. Cool slightly.
  4. Add cilantro and mint to grapefruit mixture. Place lettuce on small serving plates. Fill with shrimp and top with grapefruit salsa. Serve sprinkled with toasted coconut and cashews. Garnish with whole mint leaves and remaining chili pepper. Serve.

clove garlic, red chili pepper, ginger, lime juice, fish sauce, palm sugar, shrimp, red grapefruit, olive oil, cilantro, mint, butter, coconut, cashews

Taken from recipes-plus.com/api/v2.0/recipes/26329 (may not work)

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