Coconut shrimp with jicama pomelo salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Coconut shrimp with jicama pomelo salad

Paleo, Gluten-Free, Dairy-Free, Soy-Free

2 Servings, 520 Calories/Serving

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
  • 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

Nutrition per serving


2-serving instructions (4-serving modifications in red)

Wash produce before use


Devein, marinate shrimp

Using a knife or scissors, devein shrimp with the shell on by making a shallow slit down the middle of the back to expose the black intestine. Remove the intestine with the blade of you knife. (Optional: Peel shell off at this point, if you don’t want to eat at the end.) In a bowl, toss shrimp together with coconut milk, turmeric and 1 tablespoon of the fish sauce, reserving the rest for sauce to marinate. Set aside.


Prep veggies

While shrimp is marinating:
*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

In a small bowl, combine remaining 1 tablespoon fish sauce with sugar, 2 tablespoons water and juice of half the lime. Stir well to dissolve the sugar. Stir in garlic and ginger.


Cook shrimp

Heat grill or sauté pan with 2 tablespoons oil. Once hot, remove shrimp from marinade and place directly into pan. Cook until shrimp turns pink and shell is crispy, 2 to 3 minutes each side.


Make salad, plate

Toss jicama and pomelo with rice wine vinegar, minced mint, a dash of salt and any remaining pomelo juice. Plate alongside shrimp and dipping sauce.

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