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.

Coconut Rice Shrimp Salad

Makes 6 servings


  • 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


  • 1/2 cup (125 mL) chopped salted peanuts
  • Additional whole basil leaves


  1. 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.