Bangkok Rice and Shrimp Salad

Ingredients

1/2

cup

canned coconut milk

1/4

cup

rice vinegar

1

Tbs

oil

1/2

tsp

salt

3

Tbs

chopped basil, plus additional basil leaves for garnish

3

cups

cooked U.S. jasmine or medium grain rice

1

lb

frozen cooked shrimp, peeled, deveined, thawed

1/2

cup

chopped salted peanuts

1

Directions

2

Whisk milk, vinegar and oil together in a small bowl. Add salt and basil; set aside.

3

Stir rice, shrimp and coconut milk mixture in medium bowl until blended.

4

Spoon into serving bowl; sprinkle with peanuts and basil to garnish.

5

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

Servings: 6

Nutrition Facts

Serving size: 1/6 of a recipe (3.9 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

144.18

Calories From Fat (41%)

59.66

% Daily Value

Total Fat 7.66g

12%

Saturated Fat 4.13g

21%

Cholesterol 114.91mg

38%

Sodium 309.65mg

13%

Potassium 330.02mg

9%

Total Carbohydrates 6.8g

2%

Fiber 0.91g

4%

Sugar 0.04g

 

Protein 16.06g

32%

Source

Source: “Rice to the Rescue!” Recipe Contest Winner – Kimberly Stipe (2004)