Coconut-Rice Salad with Mango and Shrimp

Cooking Light
4 servings (serving size: 2 cups)

Ingredients

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5 3/4 cups water, divided
1 pound medium shrimp, peeled and deveined
3/4 cup light coconut milk
1 1/4 cups uncooked long-grain rice
1/4 teaspoon salt
2 cups cubed peeled ripe mango (about 2 large)
1 cup diced seeded peeled cucumber
1/4 cup chopped fresh cilantro
1/4 cup thinly sliced green onions
1/4 cup fresh lime juice
3 tablespoons chopped fresh mint
2 tablespoons minced seeded jalapeño pepper
1/2 teaspoon salt

Preparation

Bring 4 cups water to a boil in a large saucepan. Add shrimp; cook 1 1/2 minutes or until done. Drain and rinse with cold water. Cover and chill.

Combine 1 3/4 cups water and coconut milk in pan, and bring to a boil. Add rice and 1/4 teaspoon salt; cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat, and fluff with a fork. Spoon rice mixture into a large bowl; cool.

Add shrimp, mango, and remaining ingredients to rice mixture, tossing well. Cover and chill.

Created date

June 2004

Nutritional Information

Calories 396
Caloriesfromfat 10 %
Fat 4.4 g
Satfat 2 g
Monofat 0.8 g
Polyfat 1 g
Protein 22.4 g
Carbohydrate 65.8 g
Fiber 2.6 g
Cholesterol 130 mg
Iron 5 mg
Sodium 574 mg
Calcium 86 mg