A Summery Shrimp Salad
After a recent quick trip to Dallas for a wedding, I got home, I unpacked, I played with the cats, and then finished a book before falling asleep. I slept until 7:30 a.m. Tuesday. Then I drove to Madison and took friends to pick up a new car in New York.
On the way home, I stopped at Trader Joe’s in Milford to do some quick food shopping.
Among my purchases was frozen shrimp, but not just any frozen shrimp. It was the pink shrimp we used to get in Stonington.
I had just gotten my new Bon Appetit and saw the recipe below.
The next morning, I bought a lime, some cilantro, and a little green jalapeno. That night I made the recipe below. It was as good the night I made it as it was twice more as leftovers.
Lee White of Old Lyme has been a food editor and restaurant reviewer for more than 25 years. You can email her at firstname.lastname@example.org.
Creamy Coconutty Shrimp Salad
From Bon Appetit, Summer Issue, June/July 2022
Yield: 4-6 servings
1 large lime
2 garlic cloves, smashed
1 13.5-ounce can unsweetened coconut milk
2 teaspoons fish sauce
1 pound large shrimp, peeled, de-veined, patted dry
Kosher salt; freshly ground black pepper
½ small red onion, thinly sliced
1 small jalapeño, thinly sliced on a diagonal, seeds remove if desired
½ cup cherry tomatoes, preferably heirloom, halved, quartered if large
1 cup packed coarsely chopped cilantro
High-quality extra-virgin olive oil (for serving)
1 cup tortilla chips, lightly crushed
Flaky sea salt
Remove zest from lime in wide strips with a vegetable peeler, cut lime in half and set aside. Bring zest, garlic, coconut milk, and fish sauce to a simmer in a large skillet over medium heat. Arrange shrimp in a single layer and cook, maintaining a bare simmer, until opaque, about 3 minutes. Using a slotted spoon, transfer shrimp to a large shallow bowl and let cool.
Increase heat to high; cook coconut until thick and pourable (similar to the consistency of runny honey), about 5 minutes; remove from heat. Remove and discard lime zest and any shrimpy bits. Season coconut sauce with kosher salt and pepper and let cool in pan.
Squeeze juice from reserved lime half over shrimp and spoon coconut sauce over. Top with onion, jalapeno, tomatoes, and cilantro. Squeeze remaining lime over. Drizzle with oil, then top with tortilla chips and sprinkle with sea salt.
Do ahead: Shrimp can be cooked and coconut sauce can be made 1 day ahead. Transfer to separate airtight container; cover and chill.