Coconut Shrimp and Jasmine Rice Salad

Serves 4 to 6
Thai Jasmine rice prepared in coconut milk ... marinated shrimp in cumin and red pepper flakes, with a tasty white wine vinegar and ginger dressing.

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  • Jasmine Rice
    Make your family meals “gourmet” when you use Mahatma Thai Jasmine Rice. Authentic and natural, it complements your menu with exotic scent and flavor.


1 1/2 cups Mahatma® Jasmine Rice
1/2 tsp ground turmeric
1 tsp salt
1 can (14 oz.) coconut milk, divided
For the Marinade:
1 lb large shrimp, peeled and deveined
1 tsp ground cumin powder
1/2 tsp red pepper flakes
1/4 cup fresh cilantro leaves, chopped
1 tsp salt, optional
For the Dressing:
1/2 cup olive oil
1/4 cup white wine vinegar
1 Tbsp fresh ginger root, minced
1 tsp ground cumin powder
1/4 cup fresh cilantro leaves
2 tsps vegetable oil
1/2 cup shallot, thinly sliced
6 cups mixed salad greens
salt, to taste
fresh cilantro leaves, for garnish

Cooking Directions

In a medium saucepan combine turmeric, salt , 1 cup coconut milk and 1 ¼ cups of water.  Bring to a boil.  Reduce heat to low and stir in rice.  Cover and cook 15 minutes.  Remove from heat and fluff with a fork.

In a small bowl, prepare the marinade.  Combine the shrimp, remaining 3/4 cup coconut milk, cumin powder, red pepper flakes, cilantro and salt, if desired.  Cover and refrigerate for 30 minutes.  

Combine all dressing ingredients in a blender and puree until smooth.  

Heat vegetable oil in a large non-stick wok or skillet over medium-high heat.  Add shallots, sauté for 1 minute.  Add shrimp with marinade and sauté 5 minutes or until shrimp are cooked.  Stir in the cooked rice.  Adjust seasoning with salt, if desired.

Toss salad greens with dressing.  Arrange on plates and top with warm shrimp.  Garnish with cilantro.

Tip:  You can substitute scallops for the shrimp.