Creamy Coconutty Shrimp Salad

Inspired by Peruvian shrimp ceviche, this version features all of the usual toppings, but instead of an acidic bath for the shrimp, they get cooked outright in silky, rich coconut milk infused with garlic and fish sauce for a flavor boost. Preparing the shrimp this way is ideal for times when you’re not sure about the quality of seafood you’re working with because we’re not relying solely on acidic elements to fully “cook” the shrimp. Finish it all off with a squeeze of fresh lime and a beautiful arrangement of cilantro, tomato, red onion, jalapeño, and crushed tortilla chips (for an unconventional but delicious crunch factor) before digging in. Save time: Shrimp can be cooked and coconut sauce can be made 1 day ahead. Transfer to individual airtight containers; cover and chill separately.