Curried Shrimp and Coconut Rice Salad
Servings
4Serving size
about 2 cupsThis recipe can be multiplied or divided by 2. Refrigerated, this recipe keeps well for 24 to 36 hours only.
Ingredients
| 3 cup Water |
| 1 cup Lite Coconut Milk |
| 1/8 tsp. Salt |
| 1 cup Brown rice |
| 2 tsp. Olive oil |
| 1 Large Shallots, raw (minced) |
| 1/2 tsp. Ground cinnamon |
| 4 tsp. Curry powder |
| 1/4 tsp. Red Pepper Flakes |
| 16 Ounces Shrimp, raw (peeled, deveined and halved lengthwise) |
| 2 Tbsp. Peanut butter, no salt added (make sure there's no sugar added) |
| 1/4 cup, packed Raisins |
| 3 Large stalk Celery, raw (diced) |
| 1 cup Frozen peas (thawed) |
| 1/4 tsp. Salt |
Instructions
When the water boils add the rice.
Reduce the heat to a simmer and boil slowly until all the water has evaporated.
When the rice is cooked place it in a large mixing bowl.
While the rice is cooking, place the oil in a large skillet over medium heat.
Add the minced shallot and cook for about 2 minutes. Stir frequently.
Add the cinnamon, curry powder and red pepper flakes. Cook for about 2 minutes and stir frequently.
Add the shrimp and cook for about 7 to 10 minutes until the shrimp are pink and just cooked through.
Place the cooked shrimp and shallots in the bowl with the rice.
While the salad and rice are still warm, add the peanut butter and mix well.
Add the raisins, celery, peppers, peas and 1/4 teaspoon salt to the bowl and fold together gently.
Chill well before serving.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This recipe is a great way to use your leftover coconut rice. One night serve a dish with coconut rice, like Chicken Satay or Pork Chops with Black Bean and Pickapeppa Sauce, and make extra. Put the extra coconut rice in the fridge for a great salad like this one later in the week.