Jasmine rice and herb salad with shrimp from Milk Street Tuesday Nights: More Than 200 Simple Weeknight Suppers that Deliver Bold Flavor, Fast (page 251) by Christopher Kimball

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Notes about this recipe

  • lynn_3c748h on April 29, 2026

    As a Malaysian, this was honestly a pretty good take on nasi ulam! I ended up topping with some fried shallots and sambal I had on hand for authenticity, but it was plenty tasty without. No issues with saltiness (I use Diamond Crystal).

  • foodgloriousfood on October 13, 2023

    As written FAR too salty and I love salt. But with 2tb fish sauce and 1tsp salt to 1lb shrimp it was far too much. I would recommend making double the sauce and maybe omitting the salt in the shrimp marinade completely. Also the fish sauce, ginger and lime marinade needed sweetness to balance it. I ended up adding quite a bit of sugar. I also didn’t toss the toasted coconut through as directed as it would have softened that and the crunch on the top was good. Overall I wouldn’t make this again even with the mods. It was improved but still just good. Not great. As written it was totally unbalanced.

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