Bangkok Rice and Shrimp Salad


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Bangkok Rice and Shrimp Salad

“Rice to the Rescue!” Recipe Contest Winner - Kimberly Stipe

Yield: Makes 6 servings.

1/2 cup canned coconut milk
1/4 cup rice vinegar
1 tablespoon oil
1/2 teaspoon salt
3 tablespoons chopped basil, plus additional basil leaves for garnish
3 cups cooked U.S. jasmine or medium grain rice
1 pound frozen cooked shrimp, peeled, deveined, thawed
1/2 cup chopped salted peanuts

Whisk milk, vinegar and oil together in a small bowl. Add salt and basil; set aside. Stir rice, shrimp and coconut milk mixture in medium bowl until blended. Spoon into serving bowl; sprinkle with peanuts and basil to garnish.

Nutrition Facts
Calories 300
Total Fat 11g
Cholesterol 148mg
Sodium 353mg
Total Carbohydrate 28g
Dietary Fiber 1g
Protein 21g

Tip: If available, Thai basil is especially good in this salad.

All, SaladsLaurie Blumanthal