Bangkok Rice and Shrimp Salad
Kimberly Stipe
The American Heart Association recommends eating fish twice a week. Use this easy-to-prepare dish to put delicious and healthful seafood on your plate.
Ingredients
- 1/2 cup canned coconut milk
- 1/4 cup rice vinegar
- 1 Tbs oil
- 1/2 tsp salt
- 3 Tbs chopped basil, plus additional basil leaves for garnish
- 3 cups cooked jasmine or medium grain rice
- 1 lb frozen cooked shrimp, peeled, deveined, thawed
- 1/2 cup chopped salted peanuts
Directions
- Whisk milk, vinegar and oil together in a small bowl. Add salt and basil; set aside. Stir rice, shrimp and coconut milk mixture in medium bowl until blended. Spoon into serving bowl; sprinkle with peanuts and basil to garnish.
Ingredient Tip: If available, use peppery Thai basil in this salad.
Nutrition Facts
Calories 369
Calories from Fat 141 (38%)
(27%)Total Fat 17g
(30%)Saturated Fat 6g
Polyunsaturated Fat 4g
Monounsaturated Fat 7g
(46%)Cholesterol 138mg
(21%)Sodium 510mg
(12%)Potassium 408mg
Total Carbohydrate 36g
(8%)Dietary Fiber 2g
Sugars 1g
Sugar Alcohols 0g
(44%)Protein 22g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.