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Shrimp and Pineapple Thai Rice Salad

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PREP TIME
30 min
COOKING TIME
30 min
TOTAL TIME
180 min
SERVINGS
8 servings
Lunch Thai
Shrimp and Pineapple Thai Rice Salad
Ingredients
  • 4 cups uncooked jasmine rice
  • 2 teaspoons unsalted butter
  • 2 teaspoons minced fresh ginger root
  • 2 (14 ounce) cans coconut milk
  • 2 cups water
  • 1/2 teaspoon salt
  • 1 tablespoon peanut oil
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • 1 Thai chile pepper, seeded and minced
  • 1 teaspoon minced fresh ginger root
  • 1 teaspoon minced lemon grass
  • 1/2 pound peeled and deveined medium shrimp (30-40 per pound)
  • 1/2 red bell pepper, sliced
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon fish sauce
  • 1 teaspoon soy sauce
  • 1/2 lime, juiced
  • 1 1/2 cups diced pineapple
  • 2 teaspoons white sugar, or to taste
  • 1/4 cup chopped fresh cilantro
Instructions
1
Combine rice, butter, ginger, coconut milk, water, and salt in a saucepan over high heat. Bring the mixture to a rolling boil, stirring occasionally.
2
Gradually decrease the heat to a low simmer, cover the saucepan with a lid, and let it cook for 20 minutes or until the rice is tender and the liquid has been fully absorbed.
3
Immediately remove the saucepan from the heat source, use a fork to gently separate the rice grains, and refrigerate it until completely chilled.
4
In a large skillet, heat peanut oil over medium-high heat. Add minced garlic, shallot, chile pepper, ginger, and lemon grass to the skillet; stir-fry for 1 minute or until the shallot starts to soften.
5
Add the shrimp to the skillet and stir-fry until they turn pink, then add red bell pepper slices and continue cooking until the shrimp are no longer opaque in the center.
6
Season the cooked shrimp mixture with basil, fish sauce, soy sauce, and lime juice; stir well to combine.
7
Combine the chilled cooked rice with the shrimp mixture, pineapple chunks, and sugar; stir gently to combine.
8
Sprinkle chopped cilantro on top of the rice mixture before serving.