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 
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

Featured Recipes

Greek Garden Rice Salad

Greek Garden Rice Salad

Inspired by the foods of Greece, this light Mediterranean dish made with sun-dried tomatoes, kalamata… Continue Reading

Apple Pilau

Apple Pilau

A vegetarian diet calls for meals with ingredients that make up for lost proteins found in meats. Protein… Continue Reading

Lentil-Pumpkin Rice Pudding

Lentil-Pumpkin Rice Pudding

This subtly sweet pudding uses the natural sweetness of ripe bananas and pumpkin purée to balance the… Continue Reading