• Servings 8
  • Prep 15 min
  • Cook 5 min
  • Cuisine
  • Skill Level

Shrimp Salad with Coconut Cream


  • 1 cup whole milk
  • 1 cup grated unsweetened coconut
  • 1 tbs vegetable oil
  • 1 green bell pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 2 shallots, minced
  • 1 tbs peanuts, chopped
  • 2 tbs soy sauce
  • Kosher salt and black pepper to taste
  • 2 lbs medium shrimp, cooked and shelled
  • In a sauce pan, combine the milk and coconut and bring to a boil.
  • Remove from the heat immediately and set aside for 30 minutes.
  • Press the mixture through a sieve to extract the cream, then discard the pulp.
  • In a skillet, heat the oil over high heat, and saute the peppers and shallots until soft. 3-5 minutes
  • Remove from the heat and add the peanuts, soy sauce, salt and pepper.
  • Stir in the cream from the coconut.
  • Arrange the shrimp on a platter and pour the dressing over.
  • Chill before serving.

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