About our recipe

For an exciting Asian touch, serve this refreshing summer side salad. This recipe combines rice vinegar and coconut milk with the nutty flavour of US Jasmine rice to create a flavourful nest for chilled shrimp.

Serves: 6 People Meal Time: 15 minutes


1/2 cup (125 mL)
Unsweetened coconut milk
1/4 cup (50mL)
Rice vinegar
1 tbsp (15mL)
Vegetable oil
3 tbsp (45mL)
Chopped fresh basil
1/2 tsp (2mL)
3 cups (750mL)
Cooked Golden Pacific White Jasmin
1lb (500g)
Peeled, deveined cooked shrimp
1/2 cup (125 mL)
Chopped salted peanuts
Additional whole basil leaves


In small bowl, whisk together milk, vinegar, and oil. Add chopped basil and salt; set aside. In medium bowl, stir rice, shrimp, and coconut milk mixture until blended. Spoon into serving bowl; sprinkle with peanuts and basil leaves to garnish.