Coconut Rice Salad with Shrimp

This Coconut Rice Salad is the perfect summer-time meal!


  • 8 small wooden skewers
  • 1 (400 ml) can unsweetened coconut milk, preferably light
  • 1 cup basmati or long-grain rice
  • 1 teaspoon ground cardamom
  • 1 cinnamon stick
  • 1/2 teaspoon salt
  • ¼ teaspoon hot chili flakes
  • ½ pound green beans
  • 2 green onions
  • 1 ripe mango
  • ½ english cucumber
  • ¾ pound large, fresh, uncooked shrimp, peeled
  • 1 tablespoon vegetable oil
  • 1 teaspoon ground coriander
  • 1 teaspoon garlic salt


  • Soak skewers in water (20 minutes).
  • Pour coconut milk into a large measuring cup. Add water to make 2 ½ cups. Pour into a large saucepan.
  • Stir in rice, cardamom, cinnamon stick, salt, and chili flakes. Cover and bring to a boil over high heat. Stir and reduce heat to low. Simmer, covered (10 minutes).
  • Trim beans, then cut in half. After rice has cooked for 10 minutes, scatter beans over top. Cover and cook until liquid is absorbed (10 minutes).
  • Meanwhile, thinly slice onions. When rice is done, turn into a large bowl. Discard cinnamon stick. Stir in onions & set aside.
  • Slice mango into thin bite-sized strips.
  • Slice cucumber in half lengthwise. Scrape out and discard seeds. Coarsely chop.
  • Stir mango and cucumber into rice mixture.
  • Oil grill and heat barbecue to medium.
  • Pat shrimp dry with paper towels. Place in a bowl. Add oil, coriander and garlic salt, tossing to coat. Thread 4-5 shrimp on a skewer. For easy turning, thread a second skewer through. Repeat with remaining shrimp.
  • Grill until pink (2 minutes per side).
  • Serve kebabs over coconut rice salad.

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