Kokoda with shrimp is a fresh island-style seafood dish made with coconut milk, lime juice, and crisp vegetables. It is cool, bright, and especially good when you want something lighter than a hot main meal.

For a related seafood dish, see our kokoda marinated fish recipe or nama salad for another refreshing Pacific-style recipe.

Ingredients:

1 lb. shrimp, peeled and deveined

2 cups coconut milk

1/2 cup lime juice

2 cloves garlic, minced

1/2 cup chopped fresh cilantro

Salt and pepper to taste

1/4 cup diced onion

1/4 cup diced tomatoes

1/4 cup diced cucumber

Directions:

In a large bowl, mix together coconut milk, lime juice, garlic, cilantro, salt, and pepper.
Add the shrimp to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes.
In a separate bowl, mix together onion, tomatoes, and cucumber.
Heat a large skillet over medium-high heat. Drain the shrimp from the marinade and add to the skillet. Cook for 2-3 minutes per side, or until shrimp are pink and cooked through.
Add the marinade to the skillet and bring to a simmer. Cook for 1-2 minutes, or until sauce has thickened.
Serve the shrimp over rice, and top with the diced vegetables and additional cilantro if desired.

Enjoy your kokoda with shrimp dish!

Helpful Tips

Use fresh lime juice so the flavor stays bright.
Do not overcook the shrimp or they can turn rubbery.
Chill the finished dish briefly before serving if you want a colder salad-style result.