There’s nothing better than a flavourful dish that can also be assembled in minutes. This is the perfect recipe for when you need to get food on the table quickly and have barely any time to cook. The crispy kale, toasty cashews, semi-crunchy snow peas and coconut-lime shrimp offer up a range of tastes from sweet and bitter with a touch of acidity. Topping it with thick coconut chips adds another element of flavour and, more importantly, crunchy texture to make this simple dish feel complex and sophisticated.
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If the canned coconut milk is separated into liquid and cream, emulsify it by mixing it together, then whisk the coconut milk, lime juice, tamari and coconut sugar in a bowl.
Preheat the oven to 400 F, and place kale on a baking sheet. Ensure the pieces have space and are not overlapping (this will help it get crisp). Toss the kale with 1 teaspoon of coconut oil and place in the oven for 3 minutes. Check the kale at the 3 minute mark to make sure it’s not too well done. Let it roast for another 1-2 minutes, until crispy.
Meanwhile, place a frying pan over medium heat. Add 3 teaspoons of coconut oil to the pan, swirl around to coat the bottom, then toss in the ginger and garlic. Cook for 30 seconds.
Add the shrimp to the pan and shake around to coat in the ginger and garlic. Cook for 1 minute.
Add an additional 1 teaspoon of coconut oil, then toss in the snow peas. Season with a pinch of sea salt and sauté for 1 to 2 minutes
Pour the coconut milk sauce over the shrimp and snow peas. Allow everything to cook through, 2-3 minutes.
Place the crispy kale on the bottom of the plate, layer the shrimp and snow peas over top of the kale.
Top with thick coconut chips and toasty cashews to serve.