In a large bowl, whisk lime juice, cilantro, vinegar, fish sauce and pepper flakes if desired; add shrimp and toss. Cover and refrigerate 15 minutes.
In a small skillet, toast cashews over medium heat 5 minutes or until fragrant and lightly browned. On a small microwave-safe plate, cook coconut in microwave oven on high 1 1/2 minutes or until toasted and golden brown, stirring every 20 seconds; cool.
Add apples, green onions, red onion, cashew and coconut to shrimp texture; toss to combine. Makes about 7 cups.
Make it a Meal: Serve with ready to eat and cooked jasmine rice tossed with edamame and chopped carrots.
Make it Gluten Free: Dependent on using a Gluten Free fish sauce.
Ingredients
Directions
In a large bowl, whisk lime juice, cilantro, vinegar, fish sauce and pepper flakes if desired; add shrimp and toss. Cover and refrigerate 15 minutes.
In a small skillet, toast cashews over medium heat 5 minutes or until fragrant and lightly browned. On a small microwave-safe plate, cook coconut in microwave oven on high 1 1/2 minutes or until toasted and golden brown, stirring every 20 seconds; cool.
Add apples, green onions, red onion, cashew and coconut to shrimp texture; toss to combine. Makes about 7 cups.