Coconut, lime and plenty of herbs transform Malaysia's rice and shrimp salad

Jasmine Rice and Herb Salad with Shrimp

Appears in July-August 2019

35 minutes

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

1½

cups jasmine rice, rinsed and drained
½

cup coconut milk

Directions

01

In a large saucepan over medium-high, bring the rice, 2¼ cups water and ¼ teaspoon salt to a simmer, then reduce to low, cover and cook until tender and the water is absorbed, 15 to 17 minutes. Turn off the heat and let the rice stand, covered, for 10 minutes.

Jasmine Rice and Herb Salad with Shrimp Vertical

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!

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Jasmine Rice and Herb Salad with Shrimp