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Ingredients

  • 1/4 cup plus 1-1/2 teaspoons fresh lime juice
  • 3 tablespoons chopped fresh cilantro
  • 1-1/2 tablespoons rice vinegar
  • 1 tablespoon fish sauce
  • 3/4 teaspoon crushed red pepper flakes (optional)
  • 1 pound Roche Bros. large cooked shrimp (21-25 count), peeled and deveined, tails removed
  • 1/2 cup Roche Bros. roasted no salt cashews
  • 1/3 cup sweetened coconut flakes
  • 2 Granny Smith apples, cored and chopped
  • 1/2 cup coarsely chopped green onions
  • 1/2 cup sliced red onion

DIRECTIONS

  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 1-1/2 minutes or until toasted and golden brown, stirring every 20 seconds; cool.
  3. Add apples, green onions, red onion, cashews and coconut to shrimp mixture; toss to combine. Makes about 7 cups.

NUTRITION
  • (1-3/4 cups)
  • 334 Calories
  • 12g Fat (4g Saturated)
  • 230mg Cholesterol
  • 707mg Sodium
  • 23g Carbohydrates
  • 4g Fiber
  • 33g Protein

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