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Coconut-Rice Salad With Mango And Shrimp

Yield 4 servings (serving size: 2 cups)

Ingredients

  • 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 cubed 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

Nutrition Information

  • calories 396
  • fat 4.4 g
  • satfat 2 g
  • protein 22.4 g
  • carbohydrate 65.8 g
  • cholesterol 130 mg
  • iron 5 mg
  • sodium 574 mg
  • caloriesfromfat 10 %
  • fiber 2.6 g
  • calcium 86 mg

How to Make It

  1. 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.

  2. 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.

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

Oxmoor House Healthy Eating Collection