Food Coconut-Marinated Shrimp With Cucumber and Jicama 4.2 (13) Add your rating & review Cooked shrimp swim in a flavorful mixture of coconut milk, Fresno chili, and lime until marinated and bursting with flavor. It’s then mixed with sliced crisp cucumbers and jicama matchsticks. Fresh cIlantro brightens this dish further for a super cooling picnic-bringalong. Rice noodles make an a-okay accompaniment. By Grace Elkus Grace Elkus Grace Elkus is a food writer and editor with over a decade of experience in culinary media. Highlights: * Associate food editor at Real Simple, where she developed recipes, wrote food stories, and assisted with styling * Deputy food director at Kitchn, where she and her team were responsible for 100 recipes a month * Currently the content lead for JOKR Real Simple's Editorial Guidelines Updated on July 16, 2018 Rate PRINT Share Close Cooked shrimp marinate in a flavorful mixture of coconut milk, Fresno chili, and lime until bursting with flavor. Mixed with sliced crisp cucumbers and jicama matchsticks, it's tender, crunchy and spicy all at once. Feel free to tone down the chilies if you prefer things less spicy. Try it all served over rice noodles for a perfect picnic dish. Get the recipe:Coconut-Marinated Shrimp With Cucumber and Jicama. Photo: Jen Causey Hands On Time: 20 mins Total Time: 1 hr 20 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 (13.5-ounce) can coconut milk, well shaken and stirred 1 tablespoon lime zest plus 1 cup fresh juice (from 8 limes) ¾ teaspoon freshly ground black pepper, divided 2 pounds peeled, deveined, and cooked large shrimp 2 small Fresno chiles, seeded and thinly sliced 1 ¼ teaspoons kosher salt, divided 2 Persian cucumbers, sliced 1 small jicama (10 ounces), peeled and cut into matchsticks ½ cup torn fresh cilantro leaves and tender stems flaky sea salt, for serving lime wedges, for serving Directions Whisk together coconut milk, lime zest and juice, and ¼ teaspoon pepper in a large bowl until combined. Add shrimp and chiles and toss to coat. Cover and chill for 1 hour. Drain shrimp and chiles, reserving marinade in a small bowl. Transfer shrimp and chiles to a large bowl and season with ¾ teaspoon salt and ¼ teaspoon pepper; toss to combine. Stir remaining ½ teaspoon salt and ¼ teaspoon pepper into reserved marinade. Arrange shrimp, chiles, cucumbers, and jicama on a serving platter and spoon 3 tablespoons reserved marinade over top. Top with cilantro and flaky sea salt. Serve with lime wedges and remaining marinade for spooning over. Rate It Print Nutrition Facts (per serving) 347 Calories 17g Fat 15g Carbs 38g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 347 % Daily Value * Total Fat 17g 22% Saturated Fat 13g 65% Cholesterol 320mg 107% Sodium 1139mg 50% Total Carbohydrate 15g 5% Total Sugars 3g Protein 38g 76% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.