This is a deliciously balanced summer meal with everything included! Citrusy margarita shrimp, creamy and decadent mac salad, and sweet and savory coconut-braised greens make the perfect trio on your plate.

Quick Info

⏱️ 120 min • 🍽️ 4 servings • ⭐ 67%

Tags

[North American] • [Dinner] • [Lunch] • [Sides] • [Fusion] • [Pescatarian] • [Under 1 Hour] • [Meal]

Ingredients

• 1 tablespoon plus 1 teaspoon kosher salt, divided
• 1 lb elbow macaroni
• 2 cups mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon onion powder
• 1 tablespoon sugar
• 2 medium carrots, shredded
• 2 scallions, thinly sliced
• ¼ cup buttermilk
• 1 pound jumbo shrimp, peeled and deveined, tails on
• 1 teaspoon kosher salt
• 1½ cups margarita mix
• 4 tablespoons blanco tequila, divided
• 2 tablespoons finely chopped cilantro
• Zest of 1 lime
• Lime wedges, for serving
• 2 tablespoons unrefined coconut oil
• 1 garlic clove, thinly sliced
• 1 small red onion, thinly sliced
• Kosher salt and freshly ground black pepper, to taste
• ¼ cup unsweetened coconut milk, plus 2 tablespoons for serving
• 1 tablespoon light brown sugar
• Juice of 1 lime
• 2 bunches kale, stems discarded, leaves roughly chopped, about 6 cups
• 4 ounces snow peas, ends trimmed, halved crosswise, about 1 cup
• ¼ cup unsweetened toasted coconut flakes, for serving

Instructions Preview

1. Make the macaroni salad: Bring 3 quarts of…
2. Add the mayonnaise, apple cider vinegar, o…
3. Marinate the margarita shrimp: Add the shr…

…and 8 more steps

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Recipe by: Gwenaelle Le Cochennec, Jordan Kenna • From: Tasty