Curry-Coconut Shrimp and Rice Salad with Pomegranate and Lime

January 11, 2018
3 Ratings
Photo by Rocky Luten
  • Serves 4
Author Notes

This curry-coconut shrimp and rice dish is winter salad at its best. It relies on ingredients from your larder, it's filling enough to call dinner, and it's sturdy enough for making ahead and toting to work the next day.

A few details that make it shine: a simple, flavor-packed shrimp marinade of curry powder, coconut milk, and lime juice; cooking the rice like pasta so it’s fluffy and salad-ready; an addictive salad topper of frizzled curried coconut flakes; pomegranate seeds for their sweet-tart punch; and lots and lots of lime juice and cilantro (more than you think you need!) to keep things lively and fresh.

What You'll Need
  • 1 cup full-fat coconut milk (well-stirred)
  • 1 tablespoon plus 1 teaspoon curry powder
  • 3 to 4 tablespoons lime juice, plus lime wedges for serving (from about 3 limes)
  • 1 pound medium shrimp, peeled and deveined
  • Kosher salt + freshly ground black pepper, to taste
  • 1 1/4 cups basmati rice, rinsed
  • 5 tablespoons vegetable oil or ghee, separated
  • 2 teaspoons freshly grated ginger
  • 3/4 cup coconut flakes
  • 1/3 cup salted, roasted peanuts
  • 1/2 cup pomegranate seeds
  • 1 cup loosely packed fresh cilantro leaves
  1. Whisk together coconut milk, 1 tablespoon curry powder, and 1 tablespoon lime juice in a large bowl. Add shrimp, and marinate for 1/2 hour to 1 hour in the refrigerator.
  2. Bring large pot of salted water to a boil. Stir the rice into the pot, return to a boil, then turn down the heat and simmer until tender but not mushy, about 10 to 12 minutes. Drain and place it on a rimmed baking sheet. Season with 2 tablespoons of lime juice and salt, to taste, then spread it evenly on the baking sheet to cool and prevent clumping.
  3. Meanwhile, in a large skillet, heat 3 tablespoons vegetable oil over medium heat. Saute 1 teaspoon of curry powder and grated ginger, stirring constantly, until fragrant, about 1 minute. Then add the coconut flakes and peanuts, stirring well, and continue to fry until the coconut turns light golden, another 2 to 3 minutes. Remove from the heat, and transfer coconut mixture to a plate to cool.
  4. Rinse out skillet you used to toast the coconut, and remove shrimp from marinade (discarding marinade). Heat remaining 2 tablespoons of vegetable oil over medium-high heat. Add the shrimp and a pinch or two of kosher salt; saute, stirring frequently, until shrimp have just turned pink and opaque, about 3 to 5 minutes. Remove from heat; season with salt and pepper, to taste.
  5. In a large serving bowl, combine the rice and cilantro. Fold in the shrimp, pomegranate seeds, and some of the coconut mixture, then sprinkle the rest of the coconut mixture over the top. Serve with lime wedges on the side. Serve warm or at room temperature.

See what other Food52ers are saying.

  • EmilyC
  • Lucina Schell
    Lucina Schell
  • noknok
  • pepina

Recipe by: EmilyC

I'm a home cook. I love salads. Two things you'll always find in my refrigerator are lemons and butter, and in my pantry good quality chocolate and the makings for chocolate chip cookies.

5 Reviews

Lucina S. May 17, 2018
I modified this recipe based on what I had on hand, and it turned out delicious. I didn't have coconut milk, so I used coconut oil for the cooking oil, and it imparted a lovely coconut flavor. I also didn't marinate the shrimp. I modified the steps a little, too: 1) Toast the coconut and peanuts in coconut oil with scallions and about a tablespoon of curry powder. Set aside. 2) Saute shrimp in coconut oil, seasoning with salt (I did not rinse out skillet--why lose that curry flavor!). Set aside. 3) Saute snow peas in coconut oil and lime juice for 2-3 min. 4) Put it all together with rice in large bowl.
EmilyC May 18, 2018
Love these tweaks! Thanks for sharing them!
noknok March 16, 2018
Made this tonight & it was a fast, easy, tasty dinner. Used leftover brown jasmine rice and just added it to the ginger/peanut/coconut combo to reheat. I’m not sure the marinade did much for the shrimp. Next time, I will just add a spoonful of coconut milk to the shrimp and sprinkle w curry powder as it cooks to save time and preserve the curry flavor a bit more. Served this with roasted broccolini and pea shoots to get some greens in, Asparagus might have been nice too.
pepina January 30, 2018
Sounds delicious - definitely want to try this soon!
Just one question: Do cook the shrimp + marinade or do you take them out before cooking?
Thanks for clarifying!
EmilyC January 30, 2018
You should remove the shrimp from the marinade before cooking. I updated Step 4 to clarify. Hope you enjoy the salad!!