ISLAND COCONUT SHRIMP SALAD - Earth & Vine Recipe

By á-46

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 3/4 cup coconut milk
• 1 1/4 cups uncooked long grain rice
• 1/4 teaspoon salt
• 9 oz Earth & Vine Island Mango Chutney
• 1 cup peeled seeded diced cucumber
• 1/4 cup chopped fresh cilantro
• 1/4 cup thinly sliced green onion
• 1/4 cup fresh lime juice
• 3 tablespoons chopped fresh mint
• 2 tablespoons seeded minced jalapeno (add more or omit on taste preference)

Details

Servings 4

Preparation

Step 1

Bring 4 cups of water to a boil in a large sauce pan.

Add shrimp; cook 1 ½ minutes or until done. Drain and rinse with cold water. Cover and chill.

Combine 1 ¾ cups water and coconut milk in a pan and bring to a boil.

Add rice and ¼ teaspoon salt; cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.

Remove from heat, and fluff with a fork. Spoon rice mixture into a large bowl; cool.

Add shrimp, Earth & Vine Provisions Island Mango Chutney and remaining ingredients, tossing well.

Cover and chill.
Serves 4 as a salad entrée or 6 to 8 a side dish.