Seven Ingredient Salad: Coconut Shrimp With Strawberries and Spicy Walnuts over Baby Spinach
I. Love. Coconut. It is seriously delicious. If you've ever had coconut soup from a Thai restaurant, you know that no matter whether it's served sweet or savory, the flavor is very mellow and has an incredible aroma. This is the perfect lunch or light summer dinner. Lots of vitamins, protein, and the good fats from the walnuts. So, away we go...
The first step is to preheat your oven to 325 degrees F. Then take aluminum foil and put 1 cup of walnuts and 1T of sriracha hot sauce right on the nuts. Wrap up the foil, place it in the oven, and bake for 10-12 minutes. BUT keep an eye on it; nuts burn very easily.
Then heat a pan at med-high with 2tsp coconut oil, add 2 lbs of raw (peeled and devained) shrimp and 1T of ground cumin. Cumin has a very pungent smell and a peppery, spicy flavor that goes a long way. Cook until the shrimp is pink and firm. Then add a 16 oz. can of coconut milk, 1tsp salt, and reduce the heat to medium.
Cover and cook for 15-20 minutes until the sauce has reduced by half. (TayTip: halfway through the reducing process, remove the lid for about 2 minutes to let some steam and moisture out. The sauce will reduce faster) The coconut sauce will turn a light golden color.
Then slice 10-12 medium strawberries and assemble them on top of a bed of baby spinach or your favorite lettuce. Scatter the shrimp and spicy walnuts around, dress with the coconut sauce, and serve slightly warm.
There isn't much to say here, folks. You just have to try it to know! The balance of sweet coconut shrimp, spicy walnuts, and tart strawberries is divine. Baking the walnuts in foil cooks out their bitterness and the sriracha is not as spicy as right out of the bottle (if you want more spice, add a couple drops to the walnuts when they come out of the oven). The spinach is the perfect vessel and adds a nice crisp crunch as opposed to the crackly crunch of the walnuts. And last but not least--what I consider the star of this dish--is the silky coconut sauce with perfect pinch of fiery cumin. Simple, spicy, sweet, and summer.
Comment below with questions, thoughts, and suggestions! I'd love to know what you thought if you made this. Buon appetito!
Categories:
baby spinach,
coconut milk,
coconut oil,
cumin,
lunch,
salad,
shrimp,
sriracha,
strawberries,
summer,
walnuts
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