Kokoda with Shrimp (The Island Way)

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

Steps

1. Mix the coconut milk, lime juice, garlic, cilantro, salt, and pepper in a bowl.
2. Add the shrimp, toss to coat, and chill briefly.
3. Mix the onion, tomatoes, and cucumber in a separate bowl.
4. Cook the shrimp just until pink and cooked through.
5. Combine the shrimp with the vegetable mixture.
6. Serve cool or lightly chilled.

Nutrition

This page includes a per-serving nutrition table below the main content so readers can scan calories, macros, and key nutrition details without leaving the recipe.

Tips And Substitutions

Helpful tips

• Read the full method once before cooking so the timing and texture make sense.
• Taste and adjust salt, acidity, coconut richness, or heat near the end instead of at the start.
• Serve the dish while the main texture is still at its best, especially for seafood, greens, and coconut sauces.

Substitutions and variations

• Use the closest fresh local ingredient when the exact island ingredient is difficult to find.
• Coconut milk can usually be made richer with coconut cream or lighter with a little water.
• Keep chilli optional when cooking for a mixed table, then serve extra heat on the side.