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Source: USA Rice Federation

Bangkok Rice And Shrimp Salad
While we love this salad just the way it is, if you can find Thai basil, it’s even better. Coconut milk is especially delicious with rice and when paired with shrimp is a surefire winner!
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Serves: 6
Prep Time: 10 minutes
Cook Time: 0 minutes
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1/2 cup canned coconut milk
1/4 cup rice vinegar
1 tablespoon vegetable oil
1/2 teaspoon salt
3 tablespoons chopped basil, plus additional basil leaves for garnish
3 cups cooked jasmine or medium-grain rice
1 pound frozen, peeled and deveined cooked shrimp, thawed
1/2 cup chopped salted peanuts

In a small bowl, whisk together the coconut milk, vinegar and oil. Add the salt and the 3 tablespoons of basil and set aside.

Put the rice and shrimp in a mixing bowl and add the coconut milk mixture. Stir until blended.

Spoon into a serving dish and garnish with peanuts and basil leaves. Serve immediately.

Per Serving: 300 calories; 11 g fat; 353 mg sodium; 28 g carbohydrate; 1 g fiber; 21 g protein

Courtesy "Rice to the Rescue!" contest winner: Kimberly Stipe

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