¼ cup fresh lime juice
1 ½ tsp fresh lime juice
3 tbsp chopped fresh cilantro
1 ½ tbsp rice vinegar
1 tbsp fish sauce (or 1 tbsp less-sodium soy sauce and 1/2 teaspoon anchovy sauce)
1 lb cooked 21-25 count peeled and deveined shrimp tails removed
½ cup dry roasted unsalted cashews
⅓ cup sweetened coconut flakes
2 granny smith apples, cored and chopped
½ cup coarsely chopped green onion
½ cup sliced red onion
¾ tsp Crushed red pepper flakes (optional)
1
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.
2
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.
3
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
¼ cup fresh lime juice
1 ½ tsp fresh lime juice
3 tbsp chopped fresh cilantro
1 ½ tbsp rice vinegar
1 tbsp fish sauce (or 1 tbsp less-sodium soy sauce and 1/2 teaspoon anchovy sauce)
1 lb cooked 21-25 count peeled and deveined shrimp tails removed
½ cup dry roasted unsalted cashews
⅓ cup sweetened coconut flakes
2 granny smith apples, cored and chopped
½ cup coarsely chopped green onion
½ cup sliced red onion
¾ tsp Crushed red pepper flakes (optional)