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Coconut Rice Salad With Mango And Shrimp

Healthy.Eater's picture
Ingredients
  Water 5 3⁄4 Cup (92 tbs), divided
  Medium shrimp 1 Pound, peeled and deveined
  Light coconut milk 3⁄4 Cup (12 tbs)
  Rice grain 1 1⁄4 Cup (20 tbs)
  Salt 1⁄4 Teaspoon
  Peeled chopped ripe mango 2 Cup (32 tbs) (About 2 Large)
  Peeled seeded diced cucumber 1 Cup (16 tbs)
  Chopped fresh cilantro 1⁄4 Cup (4 tbs)
  Thinly sliced green onions 1⁄4 Cup (4 tbs)
  Fresh lime juice 1⁄4 Cup (4 tbs)
  Chopped fresh mint 3 Tablespoon
  Seeded minced jalapeno pepper 2 Tablespoon
  Salt 1⁄2 Teaspoon
Directions

1. Bring 4 cups water to a boil in a large saucepan. Add shrimp, cook 11/2 minutes or until done. Drain and rinse with cold water. Cover and chill.
2. Combine 13/4 cups water and coconut milk in pan, bring to a boil. Add rice and 1/4 teaspoon salt, cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat, fluff with a fork. Spoon rice mixture into a large bowl, cool.
3. Add shrimp, mango, and remaining ingredients to rice mixture, tossing well. Cover and chill.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Shrimp
Interest: 
Healthy

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