Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"Without the curry, boiled rice can be very dull."
- C. Northcote Parkinson, Author

The refrigerator light goes on...

This recipe is a great way to use your leftover coconut rice. I love this recipe because it is a great way to plan your week. One night serve a dish with coconut rice, like Chicken Satay or Pork Chops with Black Bean and Pickapeppa Sauce, and make extra. Put it in the fridge for a great salad later in the week.


Curried Shrimp and Coconut Rice Salad

Servings: 4 | Serving size: about 2 cups

Cooking Time: 90 Minutes

This recipe can be multiplied by 2, 3, 4.

This recipe can be divisible by 2.

Cooking time includes chilling time. Refrigerated, this recipe keeps well for 24-36 hours only.

3 cups water
1 cup light coconut milk
1 cup brown jasmine rice
2 tsp olive oil
1 large shallot (minced)
1/2 tsp cinnamon
4 tsp curry powder
1/4 tsp red pepper flakes
1 lb shrimp (peeled, deveined and halved lengthwise)
2 Tbsp peanut butter (no salt or sugar added)
1/4 cup raisins
3 large ribs celery (diced)
1 cup frozen peas
1/2 tsp salt

Place the water and coconut milk in a medium pan over high heat. When the water boils add the rice. Reduce the heat to a simmer and boil slowly until all the water has evaporated.

When the rice is cooked place it in a large mixing bowl.

While the rice is cooking, place the oil in a large skillet over medium heat.

Add the minced shallot and cook for about 2 minutes. Stir frequently.

Add the cinnamon, curry powder and red pepper flakes. Cook for about 2 minutes and stir frequently.

Add the shrimp and cook for about 10 minutes until the shrimp are pink and just cooked through.

Place the cooked shrimp and shallots in the bowl with the rice.

While the salad and rice are still warm, add the peanut butter and mix well.

Add the raisins, celery, peppers, peas and salt to the bowl and mix well. Chill well before serving.

Nutrition Facts

Serving size: about 2 cups

Servings: 4

Amount Per Serving

Calories 522 Calories from Fat 159
% Daily Value
Total Fat 17g 29%
    Saturated Fat 5g 22%
    Monounsaturated Fat 6g
    Trans Fat 0g
Cholesterol 172mg 58%
Sodium 497mg 21%
Total Carbohydrates 58g 18%
    Dietary Fiber 6g 23%
    Sugars 11g
Protein 33g
Vitamin A 24% Vitamin C 71%
Calcium 10% Iron 32%
Vitamin K 23 mcg Potassium 795 mg
Magnesium 166 mg