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Jasmine Rice and Herb Salad with Shrimp

Jasmine Rice and Herb Salad with Shrimp

By Yvonne RupertiJune 3, 2019

  • Makes
    4 servings
  • Cook Time
    35 minutes
  • Rating

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.

Tip

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

Ingredients
  • 1½

    cups jasmine rice, rinsed and drained

  • ½

    cup coconut milk

  • ¼

    cup lime juice

  • 2

    tablespoons fish sauce

  • 3

    tablespoons finely grated fresh ginger

  • 8

    scallions, thinly sliced, white and green parts reserved separately

  • Kosher salt

  • 1

    pound cooked medium shrimp, tails removed, cut into bite-size pieces

  • 1

    cup lightly packed fresh basil leaves, finely chopped

  • 1

    cup lightly packed fresh cilantro leaves, finely chopped

  • ½

    cup unsweetened shredded coconut, toasted

Step 1

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.

Step 2

Meanwhile, line a rimmed baking sheetwith kitchen parchment. When the rice is done, fluff with a fork, then spread in an even layer on the prepared baking sheet. Let cool for 15 minutes.

Step 3

In a large bowl, whisk together the coconut milk, lime juice, fish sauce, ginger, scallion whites and 1 teaspoon salt.

Add the shrimp, toss and let stand for 5 minutes. Add the rice, scallion greens, basil, cilantro and coconut and toss. Taste and season with salt.

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