Thai Coconut Shrimp Rice Salad

Follow our step-by-step guide on how to make Thai Coconut Shrimp Rice Salad.

1. Step 1

   Start by bringing a large saucepan to life with the aroma of jasmine rice, butter, minced ginger, coconut milk, water, and a pinch of salt. Let it bubble away over high heat until it reaches a rolling boil. Once boiling, reduce the heat to medium-low, cover it up, and let it simmer gently for about 20 minutes, or until the rice is tender and has absorbed all that creamy goodness. When it's done, take it off the heat, fluff it with a fork, and let it cool in the fridge until it's nice and chilled.

2. Step 2

   While the rice is cooling, heat up some peanut oil in a large skillet over medium-high heat. Add in the minced garlic, shallot, Thai chile pepper, ginger, and lemongrass, stirring them together for about a minute until the shallot softens and releases its fragrance. Now, toss in the shrimp and cook, stirring frequently, until they turn a lovely pink color. Add the sliced red bell pepper and continue cooking until the shrimp are cooked through and no longer opaque in the center. Season this vibrant mixture with fresh basil, fish sauce, soy sauce, and a squeeze of lime juice for that zesty kick.

3. Step 3

   Once your shrimp mixture is ready, it's time to bring everything together. Stir the shrimp and bell pepper blend into the chilled rice, followed by the diced pineapple and a sprinkle of sugar to balance the flavors. Give it a gentle toss to combine all those delicious ingredients. Finally, garnish with fresh cilantro before serving. Enjoy this delightful Thai Coconut Shrimp Rice Salad as a light meal or a refreshing side dish!