Side view of Bangkok Rice and Shrimp Salad in a green bowl.

Bangkok Rice and Shrimp Salad

"Rice to the Rescue!" Recipe Contest Winner - Kimberly Stipe

  • Servings


  • ½ cup canned coconut milk
  • ¼ cup rice vinegar
  • 1 tablespoon oil
  • ½ teaspoon salt
  • 3 tablespoons basil, chopped (plus additional basil leaves for garnish)
  • 3 cups cooked U.S. jasmine or medium grain rice
  • 1 pound frozen cooked shrimp, peeled, deveined, thawed
  • ½ cup salted peanuts, chopped


  • Whisk milk, vinegar and oil together in a small bowl. Add salt and basil; set aside.

  • Stir rice, shrimp and coconut milk mixture in medium bowl until blended. Spoon into serving bowl; sprinkle with peanuts and basil to garnish.

Recipe Notes

If available, Thai basil is especially good in this salad.

Nutrition Facts

  • Serving 1 cup
  • Calories 300
  • Total Fat 11g
  • Cholesterol 148mg
  • Sodium 353mg
  • Carbohydrates 28g
  • Dietary Fiber 1g
  • Protein 21g