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Rice and Shrimp Salad
Servings: 6

rice and shrimp salad

Kimberly Stipe's salad recipe was a winner in the USA Rice Federation's "Rice to the Rescue" contest.


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

Cooking Instructions:

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