Bangkok Rice And Shrimp Salad

Source: USA Rice Federation

Bangkok Rice And Shrimp Salad

While we love this salad just the way it is, if you can find Thai basil, it’s even better. Coconut milk is especially delicious with rice and when paired with shrimp is a surefire winner!

Rating:

Read Reviews(0)
Rate This Recipe

Serves: 6
Prep Time: 10 minutes
Cook Time: 0 minutes

	Print:	Recipe
	Add To:	Recipe Box
	Email:	Recipe
	Find:	More Recipes


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

In a small bowl, whisk together the coconut milk, vinegar and oil. Add the salt and the 3 tablespoons of basil and set aside.

Put the rice and shrimp in a mixing bowl and add the coconut milk mixture. Stir until blended.

Spoon into a serving dish and garnish with peanuts and basil leaves. Serve immediately.

Per Serving: 300 calories; 11 g fat; 353 mg sodium; 28 g carbohydrate; 1 g fiber; 21 g protein

Courtesy "Rice to the Rescue!" contest winner: Kimberly Stipe

Enter your email address to receive delicious, family-friendly recipes, exciting promotions, helpful articles and more delivered right to your mailbox. What could be better?

Daily Dish - New Recipes every day

Newsletter - Monthly tips and ideas

Shrimp and Rice Patties With Creamy Cilantro Sauce
Source: USA Rice Federation

Rating:

Read Comments

Our shrimp and rice patties are a lovely, light meal and if you double the number and make smaller patties, you can serve these as hors d’oeuvres.
View the full recipe

Wild Thyme Summer Salad
Source: USA Rice Federation

Rating:

Read Comments

This chicken and rice salad is a perfect main course for a summer day when flavor is key but time in the kitchen is not!
View the full recipe