Coconut rice salad with shrimp
1
- Prep Time10 mins
- Total Time10 mins
- Makes4 Servings
Ingredients
8 wooden skewers
400-mL can unsweetened coconut milk, preferably light
1 cup basmati or long-grain rice
1 tsp cardamom, optional
1 cinnamon stick
1/2 tsp salt
1/4 tsp hot-red-chili-flakes
250 g green beans
2 green onions
1 ripe mango
2-Jan English cucumber
350 g fresh or frozen raw medium (or large) shrimp, peeled
1 tbsp vegetable oil
1 tsp coriander
1 tsp garlic salt
Instructions
Soak skewers in water 20 min. Pour coconut milk into a large measuring cup. Add water to make 21/2 cups (625 mL). Pour into a large saucepan. Stir in rice, cardamom, cinnamon stick, salt and chili flakes. Cover and bring to a boil over high heat. Stir and reduce heat to low. Simmer, covered, 10 min. Trim beans and slice in half. After rice has cooked 10 min, scatter beans overtop. Cover and cook, until liquid is absorbed, 10 min. Turn into a large bowl. Discard cinnamon stick. Stir in onions. Set aside.
Slice mango into thin bite-size strips. Slice cucumber in half lengthwise. Scrape out and discard seeds. Coarsely chop. Stir both into rice mixture.
Oil grill and preheat barbecue to medium. Place shrimp in a colander and rinse under cold running water to melt ice. Pat dry. Place in a bowl. Add oil, coriander and garlic salt. Toss to coat. Thread 4 to 5 shrimp on a skewer. For easy turning, thread a second skewer through shrimp. Repeat. Grill until shrimp are pink, about 2 min per side. Serve kebabs over coconut rice salad.
Nutrition (per serving)
Calories 404, Protein 23g, Carbohydrates 57g, Fat 10g, Fibre 4g, Sodium 744mg.
Treat yourself to spicy barbecued shrimp on luxurious island-style creamy rice in our shrimp with coconut rice salad.