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 onions, red onion, cashews and coconut to shrimp mixture; toss to combine. Makes about 7 cups.
- 12 g Fat
- 4 g Saturated fat
- 230 mg Cholesterol
- 707 mg Sodium
- 23 g Carbohydrates
- 4 g Fiber
- 14 g Sugars
- 3 g Added sugars
- 33 g Protein
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Nutritional Information
- 12 g Fat
- 4 g Saturated fat
- 230 mg Cholesterol
- 707 mg Sodium
- 23 g Carbohydrates
- 4 g Fiber
- 14 g Sugars
- 3 g Added sugars
- 33 g Protein
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 1½ 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.