Tropical Shrimp Salad


.25   cup(s) canned coconut milk .25   cup(s) orange juice 1   tablespoon(s) sugar 1   tablespoon(s) jalapeño pepper sauce 1   jalapeño pepper, seeded and minced .75   pound(s) cooked, peeled shrimp, cut in half lengthwise 2   scallions, sliced 1   cup(s) Texmati rice, cooked according to package directions and cooled, substitute white rice 2   oranges, oranges, peeled and cut into segments 1   can(s) (11 ounces) mandarin orange segments (substitute for oranges), drained 1   can(s) (8 ounces) pineapple chunks, drained Boston lettuce leaves


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