Coconut Rice & Shrimp Salad

1. 1

   Tip the rice into a saucepan with the coconut milk and enough cold water to cover by a finger-nail's depth. Bring to the boil, then cook over a medium heat for 10 mins or until the liquid has gone. Stir, cover, take off heat and leave for 5 mins until fluffy. Spread over a dinner plate to cool quickly.

2. 2

   Meanwhile, make a dressing by stirring together the lime zest and juice and sweet chili sauce. Stir shrimp into the dressing and set aside while the rice finishes cooling.

3. 3

   Fluff up the rice with a fork, then toss with the cucumber, cilantro leaves and snow peas. Serve in bowls, scattered with shrimp and dressing.

* Per serving · 4 servings · Values may vary.