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Jasmine Rice and Herb Salad with Shrimp

4 Servings

35 minutes

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Malaysian nasi ulam, a rice dish suffused with a variety of Southeast Asian herbs, inspired this recipe. We use readily available herbs and add shrimp to make a light main dish out of the salad. If you find Thai basil, use it in place of Italian basil. You can buy cooked shrimp in the seafood department of most supermarkets or poach your own peeled and deveined shrimp.

4

Servings

Tip

Don’t use sweetened shredded coconut flakes; their sweetness will alter the flavor of the dish.

35 minutes

Ingredients

  • cups jasmine rice, rinsed and drained

  • ½

    cup coconut milk

Directions

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Reviews
Rogers R.

Used Thai basil, one cup, the herb overpowered the other ingredients.

Elizabeth H.

Will the recipe work with cooked chicken or a mild fish? I'm allergic to Shellfish (its death on a plate--or even in the air)

Lynn C.

Hi Elizabeth -

How scary! You can absolutely omit the shrimp and replace with pre-cooked fish or chicken. The shrimp is already cooked and just tossed in at the end so it's a pretty simple substitution.

Best,
The Milk Street Team

Tanu N.

Made it for an easy Monday night meal and it was delicious and so wonderfully light. The flavors are simple but come together with such a zing!