Here's a light, bright, citrus-y ray of sunshine in the middle of winter. Go ahead and put some in your lunch container before serving this for dinner—you'll want to eat this again, and soon.
Makes 4 servings
What you need
5 tablespoons Tessemae’s Lemonette
3 tablespoons lime juice
2 teaspoons fish sauce
¼ cup coconut milk
1 head napa cabbage, thinly sliced crosswise
6 radishes, thinly sliced
2 cups sugar snap peas, strings removed and thinly sliced
½ cup chopped cilantro
½ cup chopped mint
coarse salt and freshly ground black pepper
1 pound large shrimp, peeled and deveined
½ cup salted cashews, chopped
What you do
- Stir together 3 tablespoons of the Lemonette, lime juice, fish sauce, chili and coconut milk.
- Combine cabbage, radishes, snap peas, cilantro and mint in a large bowl and drizzle with dressing and season with salt and pepper to taste. Toss to combine and let sit while preparing shrimp.
- Season shrimp with salt and pepper. Heat remaining 2 tablespoons Lemonette in a large nonstick skillet over medium-high heat. Cook shrimp until pink and cooked through, about 2-3 minutes per side. Serve shrimp with cabbage salad and sprinkle with chopped cashews.