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Nutritional Information
Calories 396
Fat 4.4g
Carbohydrates 65.8g
Fiber 2.6g
Cholesterol 130.0mg
Sodium 574.0mg
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Coconut Rice Salad With Mango & Shrimp
Ingredients
5 3/4 cups water, divided
1 pound fully cooked medium shrimp, peeled and deveined
(service seafood department)
3/4 cup light coconut milk (aisle # 11)
1 1/4 cups uncooked long grain white rice (aisle # 8)
1/4 teaspoon salt (aisle # 11)
2 cups cubed, peeled mango, about 2 large mangoes (produce department)
1 cups diced, seedless cucumber (produce department)
1/4 cup chopped fresh cilantro (produce department)
1/4 cup thinly sliced green onions, scallions (produce department)
1/4 cup fresh lime juice (produce department or aisle # 2)
3 tablespoons chopped fresh mint or 2 teaspoon dried mint
(produce department or spice rack end of aisle # 11)
2 tablespoons minced and seeded jalapeno pepper (aisle # 8)
Directions
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1. Keep shrimp well chilled until needed.
2. Combine 1 1/3 cups water and coconut milk in a pan and bring to a boil. Add rice and 1/4 teaspoon salt , cover and reduce heat and simmer for 20 minutes or until liquid is absorbed. Remove from heat and fluff with a fork. Spoon rice mixture into a large bowl and cool.
3. Add shrimp, mango and remaining ingredients to rice mixture and toss well. Cover and chill.
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Servings
Serves 4
Time To Cook
Total = 30 Minutes
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