Coconut-Rice Salad with Mango and Shrimp |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
5 3/4 cups water, divided |
1 pound medium shrimp, peeled and deveined |
3/4 cup light coconut milk |
1 1/4 cups uncooked long-grain rice |
1/4 teaspoon salt |
2 cups cubed peeled ripe mango (about 2 large) |
1 cup diced seeded peeled cucumber |
1/4 cup chopped fresh cilantro |
1/4 cup thinly sliced green onions |
1/4 cup fresh lime juice |
3 tablespoons chopped fresh mint |
2 tablespoons minced seeded jalapeño pepper |
1/2 teaspoon salt |
Directions:
1. Bring 4 cups water to a boil in a large saucepan. Add shrimp; cook 1 1/2 minutes or until done. Drain and rinse with cold water. Cover and chill.
2. Combine 1 3/4 cups water and coconut milk in pan, and 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, and 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.
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