Coconut Rice Prawn Salad Recipes

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COCONUT-CASHEW BASMATI RICE SALAD



Coconut-Cashew Basmati Rice Salad image

Provided by Bobby Flay

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons peanut oil, plus 1 tablespoon for the cashews
1 medium yellow onion, peeled, halved and thinly sliced
1 clove garlic, chopped
1 tablespoon grated fresh ginger
2 cups basmati rice, rinsed several times in cold water and drained well
Salt and freshly ground pepper
1/4 cup raw cashews, halved
2 cups unsweetened coconut milk
2 cups water
1/2 cup thinly sliced green onion
1/4 cup grated fresh coconut

Steps:

  • Heat oil in a medium saucepan. Add onion, garlic and ginger and cook until soft. Add the drained rice, salt and pepper and cook for 3 to 4 minutes.
  • While the rice is cooking, heat the remaining tablespoon of oil in a small saute pan over medium heat. Add the cashews and cook until lightly golden brown. Drain on paper towels.
  • Place coconut milk and water in a medium saucepan and bring to a simmer. Add the hot liquid to the rice and bring to a boil. Reduce the heat, cover and cook for about 15 to 20 minutes. When the rice is cooked, remove from the oven and fold in the green onion, and coconut. Spoon the rice onto a platter and garnish with the toasted cashews.

MANGO AND COCONUT RICE SALAD



Mango and Coconut Rice Salad image

Everybody knows now that the undisputed king of mangoes is the Indian Alphonso. It is intensely sweet and has an unbeatable perfumed aroma. I'd go as far as saying that you haven't tasted a real mango until you've tried an Alphonso (and nobody is paying me for this). The season, though, is very short-mid-April to the end of May-so try to prepare this salad then.

Provided by Yotam Ottolenghi

Categories     Side     Vegetarian     Quick & Easy     Coconut     Mango     Peanut     Healthy     Shallot     Pescatarian     Wheat/Gluten-Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 17

2/3 cup jasmine or basmati rice
1 tsp unsalted butter
Salt
1/2 cup water
1 cup loosely packed Thai basil
1 cup Camargue red rice
1 red bell pepper, thinly sliced
2 tbsp mint leaves, roughly chopped
2/3 cup cilantro leaves, roughly chopped
2 green onions, thinly sliced
1 fresh red chile, seeded and finely chopped
Grated zest and juice of 1 lemon
1 large mango or 2 smaller ones, cut roughly into 1-inch dice
1/2 cup roasted salted peanuts, roughly chopped
2/3 cup flaked coconut
2 tbsp peanut oil
3/4 cup crisp-fried shallots (homemade or bought, optional)

Steps:

  • Start by cooking the rice. Put the jasmine rice and butter in a small saucepan and place on a medium heat. Add a little salt, the water and half the Thai basil (keep the leaves attached to the stalk). Bring to the boil, then cover and cook on a slow simmer for 15 to 20 minutes. Remove and discard the basil. Spread out the rice on a flat tray to cool down.
  • Cook the red rice in plenty of boiling water (as you would cook pasta but with no salt) for 20 minutes, or until it is cooked through. Drain and spread on a tray to cool down.
  • Pick off the leaves of the remaining basil and chop them up roughly. Place them in a large mixing bowl. Add the jasmine and red rice together with all the remaining ingredients, apart from the shallots, and stir just to mix; do not stir too much or the mango pieces will disintegrate. Taste and adjust the seasoning. Transfer the salad into serving bowls and garnish with crisp-fried shallots, if you like.

COCONUT RICE & PRAWN SALAD



Coconut rice & prawn salad image

Make a salad really summery

Provided by Good Food team

Categories     Dinner, Lunch, Side dish, Starter, Supper

Time 25m

Number Of Ingredients 8

200g basmati rice
200ml reduced-fat coconut milk
zest and juice 2 limes
4 tbsp sweet chilli sauce
200g bag frozen, cooked large prawns , defrosted
½ cucumber , halved and sliced diagonally
handful coriander leaves, chopped
100g pack sugar snap pea , halved lengthways

Steps:

  • 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 chilli sauce. Stir prawns into the dressing and set aside while the rice finishes cooling.
  • Fluff up the rice with a fork, then toss with the cucumber, coriander leaves and sugar snap peas. Serve in bowls, scattered with prawns and dressing.

Nutrition Facts : Calories 293 calories, Fat 6 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 17 grams protein, Sodium 2.16 milligram of sodium

COCONUT SHRIMP SALAD



Coconut Shrimp Salad image

This salad has a distinctly tropical feel. Ree's version includes coconut flakes in the coating for the shrimp and fresh mango and lime zest and juice in the salad. It's perfect as a main course salad in the summer and is great for entertaining.

Provided by Ree Drummond Bio & Top Recipes

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 17

Vegetable oil, for frying
1/4 cup cornstarch
1/4 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 large eggs
3/4 cup panko breadcrumbs
3/4 cup sweetened shredded coconut flakes
12 ounces peeled and deveined jumbo shrimp, butterflied
2/3 cup ranch dressing
1/4 cup chopped fresh cilantro
1 to 2 tablespoons hot sauce
1 lime, zested and juiced
3 cups mixed greens
1 cup diced mango
1/4 cup roasted cashews
3 to 4 radishes, thinly sliced
1 mini cucumber sliced

Steps:

  • For the coconut shrimp: Heat about 1/2 inch of vegetable oil in a nonstick skillet over medium heat to 350 degrees F.
  • Combine the cornstarch, flour, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl. Beat the eggs and 1/2 cup water in a second bowl. In a third bowl, combine the breadcrumbs and coconut flakes.
  • Bread the shrimp by dipping them first in the flour mixture and shaking off any excess, then in the egg wash and finally in the coconut breadcrumbs, pressing to make sure each shrimp has an even coating. Fry the shrimp in the oil in small batches until golden and crispy, approximately 2 minutes per side. Drain on a paper towel-lined plate. Sprinkle with salt.
  • For the dressing: Mix the ranch, cilantro, hot sauce and lime zest and juice in a small bowl.
  • For the salad: Arrange the greens, mango, cashews, radishes and cucumber on a platter. Top with the shrimp and serve with the dressing on the side.

COCONUT RICE WITH SHRIMP AND CORN



Coconut Rice With Shrimp and Corn image

This summery, one-pot dish has everything you need: fresh shrimp nestled in creamy coconut rice, with pops of summer corn and basil. Lime cuts through the richness and adds some bright tartness. To easily shave corn kernels off the cob, lay your cob flat on your cutting board. With a chef's knife, lob off one side. Rotate the cob so that the flat side is on the cutting board and repeat, running around all four sides. Frozen wild shrimp is an excellent weeknight staple, as it thaws and cooks quickly. You can always keep it on hand and thaw just as much as you need, which ensures optimal freshness.

Provided by Samantha Seneviratne

Categories     dinner, seafood

Time 45m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons coconut oil
1 small yellow onion, finely chopped
2 tablespoons peeled and finely chopped fresh ginger
1 small jalapeño, seeded and finely chopped
3/4 teaspoon kosher salt, plus more to taste
1 1/2 cups jasmine rice
1 (14-ounce) can full-fat coconut milk
1 pound peeled and deveined large shrimp
1 1/2 cups corn kernels, fresh (from 2 cobs) or frozen
1 lime, zested, then sliced into wedges
1 cup fresh basil leaves, torn, plus more for serving

Steps:

  • In a large, heavy pot, heat coconut oil over medium. Add the onion, ginger and jalapeño and season with the 3/4 teaspoon salt. Cook, stirring, until the onion is soft and translucent, about 6 minutes.
  • Add the rice and sauté for another minute. Then stir in the coconut milk and 1 1/4 cups water. Bring to a simmer, reduce the heat to medium-low, cover, and cook for 10 minutes, adjusting the heat as needed to maintain a gentle simmer but avoid scorching.
  • Stir in the shrimp and corn, cover again, and cook, stirring occasionally, until the shrimp is cooked through and the rice is tender, 10 to 15 minutes. (Add more water by 1/2 cups throughout cooking as needed if the water has been absorbed, but the rice is still too firm.)
  • Remove from the heat and stir in the lime zest and basil; season to taste with salt. Serve immediately with lime wedges and topped with more basil.

PRAWN SALAD WITH COCONUT DRESSING



Prawn Salad with Coconut Dressing image

This is a nice, light seafood and rice salad that's wonderful for lunch or dinner during hot summer days!

Provided by Julesong

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 17

1 1/2 lbs cooked large shrimp or 1 1/2 lbs shrimp
2 mangoes, peeled,cored,and cubed
2 avocados, peeled,cored,and cubed
4 cups cooked thai rice
8 leaves butter lettuce
1/2 cup coconut milk
1 tablespoon lemon juice
1 tablespoon lime juice
1/2 teaspoon curry powder, to taste
1 clove garlic, finely minced
1 teaspoon grated fresh ginger
2 teaspoons sugar
1/4 teaspoon turmeric
1/4 teaspoon salt
2 dashes black pepper
1 teaspoon olive oil
1 dash Tabasco sauce

Steps:

  • Shell and de-vein the prawns, leaving tails intact.
  • Place all dressing ingredients in a jar and shake well.
  • Place prawns, mango, and avocado in a bowl and toss with dressing.
  • Arrange lettuce leaves and cooked rice attractively on serving platter, then top with the prawn mixture; drizzle dressing over all.
  • Serve and enjoy!
  • Makes 4 servings.
  • Make sure to use fully-ripe mangos and avocados in this recipe.

COCONUT RICE SALAD



Coconut Rice Salad image

Make and share this Coconut Rice Salad recipe from Food.com.

Provided by Diana Adcock

Categories     Mango

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 20

5 green onions, sliced
3 cloves garlic, minced
1/2 cup loosely packed cilantro leaf
1/2 cup loosely packed mint leaf
1/2 cup loosley packed fresh parsley leaves
1 (14 ounce) can coconut milk (regular or lite)
1 tablespoon olive oil
1 1/2 cups long grain white rice
1 1/2 teaspoons sea salt
2 medium ripe peaches, chopped
1 medium red pepper, chopped
1 1/2 cups chopped English cucumbers
1 medium mango, peeled pitted and chopped
1/4 cup chopped red onion
1 clove garlic, minced
1 tablespoon white sugar
1/4 cup red wine vinegar
1 cup canola oil (lite if you can)
1/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper

Steps:

  • In a food processor combine 1/4 of the sliced green onions, the garlic, cilantro, mint, and parsley.
  • Pulse to finely chop and scrape into a glass bowl.
  • Add the coconut milk mixing well.
  • Measure and add enough water to make 4 cups.
  • Whisk well and set aside.
  • In a large pot over medium high heat add the rice and oil.
  • Stir to coat.
  • Add the coconut milk mixture.
  • Bring to a boil, reduce heat to medium low and cover.
  • Cook rice for 18 minutes, remove from heat and let stand covered 5 minutes.
  • Turn rice out into a large bowl and toss well to cool and separate.
  • Place in the fridge, stirring often to help cool.
  • In a food processor combine the mango, red onion, garlic, sugar, red wine vinegar and puree until smooth.
  • While machine is running slowly and in a very thin stream add the oil.
  • Add the salt and pepper and pulse to combine.
  • To the rice add the peaches, red pepper and cucumber.
  • If serving right away toss with dressing to coat.
  • If serving later cover rice mixture and dressing seprately.
  • Add the desired amount of dressing right before serving.

Nutrition Facts : Calories 545.1, Fat 40.1, SaturatedFat 11.8, Sodium 524, Carbohydrate 44.4, Fiber 2.8, Sugar 11.9, Protein 5

SPICY COCONUT SHRIMP-RICE NOODLE SALAD



Spicy Coconut Shrimp-Rice Noodle Salad image

Enjoy a great mix of flavors with our Spicy Coconut Shrimp-Rice Noodle Salad. This Spicy Coconut Shrimp-Rice Noodle Salad with crisp red peppers, toasted coconut and chili-garlic sauce is full of delicious flavor.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 6 servings

Number Of Ingredients 9

4 oz. rice stick noodles, uncooked
1/2 cup KRAFT Asian Toasted Sesame Dressing
2 Tbsp. chili-garlic sauce
2 Tbsp. grated fresh ginger
1 lb. uncooked deveined peeled medium shrimp
1 red pepper, cut into strips
1 cup shredded carrots
3 green onions, cut into 1-inch lengths
1 cup BAKER'S ANGEL FLAKE Coconut, toasted, divided

Steps:

  • Cook noodles as directed on package. Meanwhile, mix dressing, chili-garlic sauce and ginger until blended.
  • Heat 1/4 cup dressing mixture in large skillet on medium-high heat. Add shrimp; cook 4 to 5 min. or until shrimp turn pink, stirring frequently.
  • Place shrimp in large bowl. Add vegetables, noodles, remaining dressing mixture and 1/2 cup coconut; mix lightly.
  • Sprinkle with remaining coconut.

Nutrition Facts : Calories 240, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 95 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 14 g

BROILED COCONUT-AND-LIME-CRUSTED SHRIMP WITH RICE-NOODLE SALAD



Broiled Coconut-and-Lime-Crusted Shrimp With Rice-Noodle Salad image

Hot pepper jelly may be a southern staple, but here it lends mild heat and sweetness to this Asian-inspired shrimp-and-noodle dish.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 25m

Number Of Ingredients 12

4 ounces vermicelli rice noodles
3/4 cup panko breadcrumbs
1 teaspoon lime zest, plus 3 tablespoons juice
1/3 cup unsweetened shredded coconut
2 large eggs, room temperature
Coarse salt and freshly ground pepper
1 pound large shrimp, peeled (tail segments left attached) and deveined, patted dry
1 head romaine lettuce, shredded (about 8 cups)
5 radishes, thinly sliced
1 Fresno or jalapeno chile, thinly sliced
1/4 cup hot-pepper jelly or mango chutney, warmed
1 avocado, pitted, peeled, and thinly sliced

Steps:

  • Preheat broiler with rack 6 inches from heating element. Cover noodles with boiling water in a bowl; let stand 10 minutes.
  • Combine panko, lime zest, and coconut in another bowl. In a third bowl, beat eggs; season eggs and panko with salt and pepper. Dip shrimp in eggs, then panko; press to adhere. Place on a rimmed baking sheet. Rinse noodles under cold water; drain. Toss with lime juice, romaine, radishes, chile, and jelly. Season with salt and pepper. Broil shrimp 2 minutes. Flip; broil until browned in places, 2 to 3 minutes more. Serve, over salad with avocado.

CRISPY COCONUT PRAWN & MANGO SALAD



Crispy coconut prawn & mango salad image

Add some zing to your day with this fresh and fruity crispy coconut prawn and mango salad. Full of flavour and colour, it's sure to brighten up lunchtime

Provided by Cassie Best

Categories     Lunch

Time 35m

Number Of Ingredients 14

160g raw king prawns, peeled
200ml coconut milk
1 large lime, ½ juiced, ½ cut into wedges to serve
2 tsp sesame oil
½ tsp caster sugar or honey
2 large handfuls of watercress or baby spinach (or use a mixture)
½ mango, stoned, peeled and sliced or cut into chunks
1 small avocado, stoned, peeled and sliced
½ small red onion, halved and thinly sliced
½ small bunch of mint, leaves picked
1 large red chilli, deseeded and thinly sliced
vegetable oil, for frying
2 tbsp desiccated coconut
2 tbsp cornflour

Steps:

  • Run a sharp knife down the back of each prawn and remove the grey line that runs from the head to the tail. Whisk the coconut milk until smooth, then tip half into a bowl with the prawns. Add half the lime juice and a pinch of salt, mix well and set aside for 15 mins.
  • Meanwhile, mix the remaining coconut milk with the rest of the lime juice, the sesame oil, sugar or honey, and a pinch of salt.
  • Divide the watercress or spinach between two plates, then top with the mango, avocado and red onion slices, the mint and sliced chillies.
  • Pour a 1-2cm depth of oil into a large saucepan over a medium heat. Combine the desiccated coconut with the cornflour and some seasoning. Drain the prawns and turn in the cornflour mixture to coat, shaking off any excess.
  • Drop one prawn into the oil; if it sizzles, add a few more, but don't overcrowd the pan. Fry for 1-2 mins on each side until crisp and golden, then transfer to a plate lined with kitchen paper. When all the prawns are fried, scatter them over the salad and drizzle with the dressing.

Nutrition Facts : Calories 539 calories, Fat 41 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 14 grams protein, Sodium 1 milligram of sodium

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2012-04-20 Follow the pack instructions to heat the rice. Place the prawns, chilli, coriander, mint, lime zest and juice into a large bowl. Fold through the mango, cucumber and rice. Serve, drizzled with the sweet chilli sauce.
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10 BEST PRAWN AND RICE SALAD RECIPES | YUMMLY
2022-07-27 green onions, short grain rice, fresh ginger, king prawns, rice vinegar and 6 more Sticky Rice Salad with Spicy Prawns eat love eat light soy sauce, spring onions, coriander leaves, yellow bell pepper and 16 more
From yummly.com


THAI CASHEW COCONUT RICE WITH GINGER PEANUT SAUCE
2014-07-28 Instructions. Rinse the dry rice well until the water runs clear. In a medium-sized pot, mix together the rice, coconut milk, garlic, salt, and water. Bring to a boil. Once the pot reaches a rolling boil, cover, reduce heat to low, and let simmer for 15 minutes. After 15 minutes, turn off heat and let sit (with lid on) for an additional 10 ...
From hostthetoast.com


COCONUT-RICE SALAD WITH MANGO AND SHRIMP RECIPE | MYRECIPES
Combine 1 3/4 cups water and coconut milk in pan, and bring to a boil. Add rice and 1/4 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.
From myrecipes.com


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