Ingredients
1 can full fat coconut milk (13.7 oz)
1 ½ cup lime juice, freshly squeezed
1 lime, zested
2 habaneros
2 lb shrimp, peeled & deveined, sliced in half lengthwise
1 tsp black pepper
1 tbsp salt
1 cucumber
1 avocado
½ cup cilantro
⅓ cup olive oil
Chips
Directions
Step 1
Add the shrimp to a large bowl and cover with 1/2 cup of the lime juice, or more if needed to fully cover the shrimp. Let the shrimp sit in the lime juice for 20-30 minutes. The acid in the lime juice will cook the shrimp.
1 ½ cup lime juice, freshly squeezed
2 lb shrimp, peeled & deveined, sliced in half lengthwise
Step 2
To make the coconut broth, add the coconut milk to a medium sized bowl along with 1 habanero cut in half, the zest of 1 lime & 1/2 cup of lime juice. Let sit for 30 minutes then blend until smooth, season with salt to taste.
1 can full fat coconut milk (13.7 oz)
1 ½ cup lime juice, freshly squeezed
1 lime, zested
2 habaneros
1 tbsp salt
Step 3
To another small bowl, add the chopped cilantro, olive oil, 1/4 cup lime juice, salt & pepper. Mix to combine & set aside.
½ cup cilantro
⅓ cup olive oil
1 ½ cup lime juice, freshly squeezed
1 tsp black pepper
1 tbsp salt
Step 4
Thinly slice the avocado & cucumbers.
1 cucumber
1 avocado
Step 5
To assemble, alternate the shrimp/avocado/cucumber slices around your serving plate.
Step 6
With the coconut milk, add any of the remaining juices from the shrimp/lime if you think it needs more of the acidity. Mix it and pour the coconut milk mixture over the plated shrimp.
Step 7
Garnish the plate with the cilantro olive oil mixture.
Step 8
For extra spice, thinly slice the extra habanero and sprinkle it on top.
Step 9
Serve with tortilla chips/tostadas & enjoy!
