Coconut Rice Prawn Salad Recipes
BROILED COCONUT-AND-LIME-CRUSTED SHRIMP WITH RICE-NOODLE SALAD
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
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.
COCONUT RICE & SHRIMP SALAD
Make and share this Coconut Rice & Shrimp Salad recipe from Food.com.
Provided by English_Rose
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
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 chili sauce. Stir shrimp into the dressing and set aside while the rice finishes cooling.
- Fluff up the rice with a fork, then toss with the cucumber, cilantro leaves and snow peas. Serve in bowls, scattered with shrimp and dressing.
Nutrition Facts : Calories 267.1, Fat 2.5, SaturatedFat 0.5, Cholesterol 79.1, Sodium 84.6, Carbohydrate 46, Fiber 3.6, Sugar 2.6, Protein 15.8
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