30 min

25 min

Directions

Ingredients

Step 1

Add the shrimp to a large bowl and cover with 1/2 cup of the lime juice, or more if needed to fully cover the shrimp. Let the shrimp sit in the lime juice for 20-30 minutes. The acid in the lime juice will cook the shrimp.

Step 2

To make the coconut broth, add the coconut milk to a medium sized bowl along with 1 habanero cut in half, the zest of 1 lime & 1/2 cup of lime juice. Let sit for 30 minutes then blend until smooth, season with salt to taste.

Step 3

To another small bowl, add the chopped cilantro, olive oil, 1/4 cup lime juice, salt & pepper. Mix to combine & set aside.

Step 4

Thinly slice the avocado & cucumbers.

Step 5

To assemble, alternate the shrimp/avocado/cucumber slices around your serving plate.

Step 6

With the coconut milk, add any of the remaining juices from the shrimp/lime if you think it needs more of the acidity. Mix it and pour the coconut milk mixture over the plated shrimp.

Step 7

Garnish the plate with the cilantro olive oil mixture.

Step 8

For extra spice, thinly slice the extra habanero and sprinkle it on top.

Step 9

Serve with tortilla chips/tostadas & enjoy!