Recipes: Main Entrees, Salads

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Bangkok Rice and Shrimp Salad


  • 1/2 cup canned coconut milk
  • 1/4 cup vinegar
  • 1 Tbsp. oil
  • 1/2 tsp. salt
  • 3 Tbsp. basil, chopped, plus additional basil leaves for garnish
  • 3 cups cooked Lundberg® White Jasmine Rice
  • 1 lb. frozen cooked shrimp, thawed, peeled, and de-veined
  • 1/2 cup salted peanuts, chopped


  1. Whisk milk, vinegar and oil together in a small bowl.
  2. Add salt and basil; set aside.
  3. Stir rice, shrimp and coconut milk mixture in a medium bowl until blended.
  4. Spoon into serving bowl; sprinkle with peanuts and basil to garnish.

Servings: 6

Recipe adapted from USA Rice Federation.

Nutritional information per serving: 1 cup serving: Calories 312, Protein 22g, Dietary Fiber 2g, Fat 13g, Cholesterol 147mg, Carbohydrate 26g, Sodium 237mg.

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