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2 handfuls of cherry or plum tomatoes, halved
½ red onion, thinly sliced
1 red chilli, thinly sliced
1 handful chopped coriander
1 lime, zested
2 tsp fish sauce
2 garlic cloves, crushed
400ml coconut milk
2 tsp Lemon Pepper
½ tsp salt
Add the lime zest, garlic, fish sauce and coconut milk to a pan over a medium heat. Cook until gently simmering.
Add the shrimp and cook for around 3 minutes or until the prawns turn pink. Remove the shrimp with a slotted spoon and set aside.
Turn the heat up to high and add the salt and Lemon Pepper. Cook for around 5 minutes until the coconut milk is thick.
To assemble the salad, place the shrimp in a large dish. Squeeze half of the lime over the shrimp.
Pour the coconut sauce over the shrimp and top with the tomatoes, chillies, onion and chopped coriander. Squeeze the other half of the lime over the salad.