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.
Coconut Rice Shrimp Salad
Ingredients
- 1/2 cup (125 mL) unsweetened coconut milk
- 1/4 cup (50 mL) rice vinegar
- 1 tbsp (15 mL) vegetable oil
- 3 tbsp (45 mL) chopped fresh basil
- 1/2 tsp (2 mL) salt
- 3 cups (750 mL) cooked U.S. Jasmine or medium grain rice
- 1 lb (500 g) peeled, deveined cooked shrimp
Garnish:
- 1/2 cup (125 mL) chopped salted peanuts
- 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.
