Coconut shrimp with jicama pomelo salad
Paleo, Gluten-Free, Dairy-Free, Soy-Free
Sweet coconut and bright yellow turmeric are used to marinate juicy shell-on shrimp, which burst with flavor after a little caramelization on a hot grill. Served alongside a crunchy jicama and tart pomelo salad, this dish hits all the highlights.
In your bag
- 2/3 pound (U-15) shrimp
- shell on
- 1/2 cup light coconut milk
- 1 teaspoon turmeric
- 2 tablespoons fish sauce
- 2 tablespoons rice wine vinegar
- 1/2 jicama
- 1 pomelo
- 2 radishes
- 1-inch piece ginger
- 1 clove garlic
- 1 (green or red) thai chile
- Small bunch mint
- 1 tablespoon sugar
- 1 lime
Devein, marinate shrimp
*Peel jicama, cut in half and slice into thin matchsticks.
*Peel skin and slice pomelo into bite-sized wedges or chunks.
*Reserve juice from pith of pomelo.
*Rinse and thinly slice radishes into thin rounds.
*Peel and mince ginger and garlic. Mince chile.
*Pick mint leaves off stems and mince.
Make dipping sauce
Make salad, plate