Coconut And Cashew Shrimp With Ruby Grapefruit Salsa Recipe

Name: Coconut And Cashew Shrimp With Ruby Grapefruit Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 clove garlic, crushed; 1 small red chili pepper, seeded and finely chopped; 1 piece (1/2-inch) peeled ginger, finely grated; 2 tbsp lime juice; 1 tsp fish sauce; 2 oz palm sugar, finely shaved, or 1/4 cup packed brown sugar; 8 large shrimp, peeled and deveined, with tails intact; 1 None ruby red grapefruit, segmented and finely chopped; 3 tsp olive oil; 1 tbsp chopped cilantro; 1 tbsp shredded mint leaves, plus additional whole mint leaves, to garnish; 2 large butter lettuce leaves, to serve; 2 tbsp flaked coconut, toasted; 1 tbsp finely chopped unsalted roasted cashews

Servings: persons

1/2 clove garlic, crushed
1 small red chili pepper, seeded and finely chopped
1 piece (1/2-inch) peeled ginger, finely grated
2 tbsp lime juice
1 tsp fish sauce
2 oz palm sugar, finely shaved, or 1/4 cup packed brown sugar
8 large shrimp, peeled and deveined, with tails intact
1 None ruby red grapefruit, segmented and finely chopped
3 tsp olive oil
1 tbsp chopped cilantro
1 tbsp shredded mint leaves, plus additional whole mint leaves, to garnish
2 large butter lettuce leaves, to serve
2 tbsp flaked coconut, toasted
1 tbsp finely chopped unsalted roasted cashews

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.

336

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 clove garlic, crushed, 1 small red chili pepper, seeded and finely chopped, 1 piece (1/2-inch) peeled ginger, finely grated, 2 tbsp lime juice, and more.

Yes, Coconut And Cashew Shrimp With Ruby Grapefruit Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Coconut And Cashew Shrimp With Ruby Grapefruit Salsa

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