This Recipe Provided by Mahatma® Rice

Coconut Shrimp and Jasmine Rice Salad

posted by 3 years ago


1 ½ cups Mahatma® Jasmine Rice

½ tsp 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

½ tsp red pepper flakes

¼ cup fresh cilantro leaves, chopped

1 tsp salt, optional

For the Dressing:

½ cup olive oil

¼ cup white wine vinegar

1 Tbs fresh ginger root, minced

1 tsp ground cumin

¼ cup fresh cilantro leaves


2 tsp vegetable oil

½ cup shallots, thinly sliced

6 cups mixed salad greens

Salt, to taste

Fresh cilantro leaves, for garnish


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 ¾ 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. (Serves: 5-6)

*Tip: You can substitute scallops for the shrimp.

tags:  coconut shrimp and jasmine rice salad, rice, riviana, salads, shrimp
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