Prep: 20 minutes • Serves: 4
3tablespoons chopped fresh cilantro
1-1/2tablespoons rice vinegar
1tablespoon fish sauce
3/4teaspoon crushed red pepper flakes (optional)
1pound cooked 21-25 count peeled and deveined shrimp, tails removed
1/2cup dry roasted unsalted cashews
1/3cup sweetened coconut flakes
2Granny Smith apples, cored and chopped
1/2cup coarsely chopped green onion
1/2cup sliced red onion
1.In 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 small skillet, toast cashews over medium heat 5 minutes or until fragrant and lightly browned. On small microwave-safe plate, cook coconut in microwave oven on high 1½ minutes or until toasted and golden brown, stirring every 20 seconds; cool.
3.Add apples, green onion, red onion, cashews and coconut to shrimp mixture; toss to combine. Makes about 7 cups.
Approximate nutritional values per serving (1-3/4 cups):
334 Calories, 12g Fat (4g Saturated), 230mg Cholesterol,
707mg Sodium, 23g Carbohydrates, 4g Fiber, 33g Protein
Serve with ready-to-eat cooked jasmine rice tossed with edamame and chopped carrots.
> For additional eating occasions, swap the shrimp for chicken.