Coconut Rice & Shrimp Salad

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READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Tip the rice into a saucepan with the coconut milk and enough cold water to cover by a finger-nail's depth. Bring to the boil, then cook over a medium heat for 10 mins or until the liquid has gone. Stir, cover, take off heat and leave for 5 mins until fluffy. Spread over a dinner plate to cool quickly.
  • Meanwhile, make a dressing by stirring together the lime zest and juice and sweet chili sauce. Stir shrimp into the dressing and set aside while the rice finishes cooling.
  • Fluff up the rice with a fork, then toss with the cucumber, cilantro leaves and snow peas. Serve in bowls, scattered with shrimp and dressing.
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