Coconut Shrimp Vermicelli Salad

Coconut Shrimp Vermicelli Salad

easy 30 minutes

with cucumber, edamame, mint, lime and coconut shavings

Ingredients

  • Wild Argentina Shrimps
  • Coconut Milk
  • Rice Vermicelli
  • Fresh Mint
  • Lebanese Cucumber(s)
  • Carrot(s)
  • Lime
  • Coconut Flakes
  • Sweet Chili Sauce
  • Edamame

Necessary elements

pan, tongs, pot, strainer, bowl, whisk

Step 1 image

1. Zest the lime. Thinly slice the cucumber. Roughly chop the mint. Grate the carrot or cut it into a fine julienne. Peel the shrimps.

Step 2 image

2. In a bowl, whisk 100 2P | 160 3P ml of coconut milk with the lime zest, the juice of half a lime and the sweet chili sauce. Season to taste. Reserve.

Step 3 image

3. Bring a pot of water to a boil. Cook the vermicelli and edamame in boiling water for 2-3 minutes. Drain and rinse under cold water to cool.

Step 4 image

4. Heat a skillet over medium high heat. Toast the coconut shavings 3-4 minutes until colored. Remove from the skillet.

Step 5 image

5. Add a drizzle of oil to the pan over medium high heat. Cook the shrimp 4-6 minutes until pink and cooked through. Add salt and pepper to taste.

Step 6 image

6. Serve the vermicelli with the vegetables, shrimps, sauce, mint and coconut flakes. Add lime juice to taste. Bon appétit!