Coconut Shrimp and Rice Salad

Serves 4

2 Member Ratings

Marinade shrimp with coconut, cumin, and cilantro. Stir fry and serve over yellow basmati rice and mixed salad greens. Make your own ginger and vinegar salad dressing.

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Ingredients

1	cup	Mahatma^® Basmati Rice
1/2	tsp	turmeric
		MARINADE:
1	lb	large shrimp, peeled and deveined
1/3	cup	coconut milk
1	tsp	ground cumin
1/2	tsp	red pepper flakes
1	tsp	salt
1/4	cup	fresh cilantro leaves, chopped
		DRESSING:
1/2	cup	olive oil
1/4	cup	white wine vinegar
1	Tbsp	fresh ginger root, minced
1	tsp	ground cumin
1/4	cup	fresh cilantro leaves
		ASSEMBLY:
2	tsp	vegetable oil
1/2	cup	shallots, thinly sliced
6	cups	mixed salad greens
		salt, to taste
		cilantro, for garnish

Basmati Rice
With a naturally delicious flavor and scent … Mahatma Basmati Rice is the perfect mate to any rice recipe.

Directions

Prepare rice according to package directions adding turmeric to water. In a small bowl, prepare the marinade. Combine the shrimp, coconut milk, ground cumin, red pepper flakes, salt and cilantro. Cover and refrigerate for 30 minutes.

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

Add oil to a large non-stick wok or skillet over medium-high heat. Add shallots, sauté for 1 minute. Add marinade, sauté for 5 minute 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 your favorite bottled salad dressing to save time.