Notes: Chill coconut milk before opening can; before measuring the milk, scrape off the layer of cream that forms on top and save it for other uses such as in soups or curries.

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Credit: James Carrier

Recipe Summary

Makes 4 cups; 8 to 10 servings


Ingredient Checklist


Instructions Checklist
  • Rinse shrimp and scallops. Fill a bowl with ice water.

  • In a 3- to 4-quart pan over high heat, bring about 2 quarts water to a boil. Add the shrimp, reduce heat to maintain a simmer, and cook until shrimp are opaque but still moist-looking in center of thickest part (cut to test), 1 to 2 minutes. Remove with a strainer or a slotted spoon and immerse in ice water until cool. Add scallops to simmering water and cook until opaque but still moist-looking in the center (cut to test), 1 to 2 minutes; lift out and immerse in ice water until cool. Drain shrimp and scallops. Cut each shrimp crosswise into thirds.

  • Meanwhile, in a glass or ceramic bowl, mix coconut milk, lime juice, bell pepper, chilies, cilantro, ginger, and salt. Stir in shrimp and scallops. Cover and chill at least 6 hours or up to 1 day.

  • Spoon into a large serving bowl or onto a rimmed platter.

Nutrition Facts

137 calories; calories from fat 39%; protein 17g; fat 6g; saturated fat 4.5g; carbohydrates 3.4g; fiber 0.1g; sodium 379mg; cholesterol 84mg.