Coconut‑Tamarind Shrimp Carpaccio

Ingredients

Steps

1. Step 1

   Bring a pot of salted water to a boil. Add the peeled and deveined shrimp and cook until just opaque and firm, about 2-3 minutes. Immediately transfer the shrimp to an ice bath to stop cooking and preserve texture. Drain and pat dry.

   • 1 lblarge shrimp, peeled and deveined
   • ½ tspsalt

2. Step 2

   Using a sharp knife, slice the cooked shrimp thinly lengthwise to create delicate carpaccio slices. Arrange the slices evenly in a single layer on chilled plates or a serving platter, slightly overlapping for an attractive presentation.

   • 1 lblarge shrimp, peeled and deveined

3. Step 3

   In a small saucepan, combine unsweetened coconut milk, tamarind paste, brown sugar, fresh lime juice, and salt. Heat over medium-low heat, stirring frequently until the sugar dissolves and the sauce thickens slightly, about 5 minutes. Remove from heat and let cool to room temperature.

   • 1 cupunsweetened coconut milk
   • 2 tbsptamarind paste
   • 1 tbspbrown sugar
   • 2 tbspfresh lime juice
   • ½ tspsalt
   • 4 wedgeslime wedges

4. Step 4

   Drizzle the cooled coconut-tamarind sauce evenly over the arranged shrimp slices. Garnish with fresh cilantro leaves scattered on top for a bright herbal note. Serve immediately with lime wedges on the side for squeezing over the carpaccio to add a fresh citrus burst.

   • 2 tbsptamarind paste
   • 1 lblarge shrimp, peeled and deveined
   • ½ cupfresh cilantro leaves
   • 4 wedgeslime wedges