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

Japanese Chicken Salad

Japanese Chicken Salad

Featuring fresh plums and ginger, this Japanese-inspired salad is a light start to any meal. For enhanced… Continue Reading

Gluten-free Brown Rice Espresso Brownies

Gluten-free Brown Rice Espresso Brownies

Made with rich dark chocolate, a punch of espresso and rice flour, guests won’t believe that these… Continue Reading