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Asian Island Salad Bowl with Coconut Rice n Grilled Shrimp Skewers

Prep Time 20 minutes
Total Time 40 minutes
Difficulty 1.0 Easy
Calories Per Servings 480 Calories
Servings 4
Nutrition facts Nutrition facts


A tasty Asian salad with grilled shrimp and coconut rice.

Ingredients 9


1 cup light coconut milk
1 cup water
1 cup Jasmine rice, uncooked
1 tsp sugar
1 lb raw shrimp, peeled and deveined with tails intact
  peanut oil, as needed
  Salt and ground black pepper, to taste
1 to 2 tbsp fresh cilantro or parsley, chopped (optional)
1 pkg DOLE® All Natural Asian Island Crunch™ Kit



1 cup light coconut milk
1 cup water
1 cup uncooked jasmine rice
1 tsp sugar


Combine coconut milk, water, rice and sugar in medium saucepan; bring to boiling. Reduce heat; cover and simmer 15 minutes or until liquid is absorbed. Remove from heat; let stand covered 15 minutes longer.


1 lb raw medium-large shrimp, peeled and deveined with tails intact
Peanut oil, as needed
Salt and ground black pepper, to taste
cilantro (optional)


Thread shrimp on 4 (10-inch) wooden skewers. Lightly brush with oil; salt and pepper to taste. Grill shrimp over medium-high heat 4 to 5 minutes or until pink; turning once. Sprinkle with cilantro; if desired.


1 pkg DOLE All Natural Asian Island Crunch™ Kit


Combine all ingredients in salad kit except Sesame Ginger Dressing in large bowl.  Reserve 1 to 2 tablespoons dressing; toss remaining dressing with salad.



Spoon cooked rice into 4 large serving bowls. Top each with salad mixture and shrimp skewers. Drizzle with reserved dressing.

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