Coconut Rice Shrimp Salad

Coconut Rice Shrimp Salad

For an exciting Asian touch, serve this refreshing summer side salad. This recipe combines rice vinegar and coconut milk with the nutty flavour of US Jasmine rice to create a flavourful nest for chilled shrimp.

What You’ll Need:

Ingredients

1/2 cup unsweetened coconut milk 125 mL
1/4 cup rice vinegar 50 mL
1 tbsp vegetable oil 15 mL
3 tbsp chopped fresh basil 45 mL
1/2 tsp salt 2 mL
3 cups cooked Golden Pacific White Jasmin or Heavenly Sun Organic Jasmin Rice
750 mL
1 lb peeled, deveined cooked shrimp 500 g
Garnish:    
1/2 cup chopped salted peanuts 125 mL
  Additional whole basil leaves  

Directions

In small bowl, whisk together milk, vinegar, and oil. Add chopped basil and salt; set aside. In medium bowl, stir rice, shrimp, and coconut milk mixture until blended. Spoon into serving bowl; sprinkle with peanuts and basil leaves to garnish.

Makes 6 servings.

For more great recipes, visit www.haveariceday.com/rice-recipes

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