Hawaiian coconut shrimp salad with shrimp simmered in coconut milk, crisp lettuce, cucumber and bell pepper, finished with fresh lime. Ready in 30 minutes.

Prep time: 20 minutesCook time: 10 minutesTotal time: 30 minutesServings: 4 servingsDifficulty: Easy

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This Hawaiian-inspired coconut shrimp salad pairs juicy shrimp simmered in coconut milk with crisp, colorful vegetables. Fresh lime and cilantro keep it light and refreshing, perfect for easy spring meals.

Ingredients

  • 400 g (14 oz) medium shrimp, peeled and deveined
  • 200 ml (3/4 cup plus 1 tablespoon) coconut milk
  • 1 head lettuce, washed and shredded
  • 1 cucumber, thinly sliced
  • 1 red bell pepper, cut into thin strips
  • 1 lime, juiced
  • 2 tablespoons olive oil
  • Salt, to taste
  • Black pepper, to taste
  • A small handful of fresh cilantro, chopped

Instructions

  1. Heat the olive oil in a skillet over medium heat and cook the shrimp until pink on both sides, about 3 to 4 minutes. Pour in the coconut milk, simmer until slightly reduced, and season with salt and black pepper.
  2. Toss the lettuce, cucumber and bell pepper together in a large bowl. Add the coconut shrimp, drizzle with lime juice, scatter the cilantro over the top and toss gently before serving.

Tips

  • Add a pinch of red pepper flakes if you like a little heat.
  • Cook the shrimp in coconut oil instead of olive oil for an even stronger coconut aroma.

Nutrition

Calories: about 250 kcal per serving | Protein: 20 g | Carbs: 10 g | Fat: 15 g

HawaiianShrimpSaladHealthySpring

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