Shrimp, Pea, and Rice Salad

THE CHALLENGE

Transforming rice salad from a ho-hum picnic side dish to a full-blown showstopper.

THE CONVENTION

Gussing it up with a dressing that, despite good intentions, falls in the land of predictability.

THE QUICKIE

Adding a potent jolt of flavor in the form of prepared mango chutney in the dressing.

When was the last time you were truly amazed by a rice salad? Typically, they’re fail-safe (i.e. bland) to a fault, a familiar face at the picnic table that’s neither noticeably offensive nor terribly exciting. And if a dish doesn’t taste terribly exciting, what’s the point?

We kick-start deep flavor to our rice salad with mango chutney, our secret powerhouse ingredient—what could be simpler than spooning half a cup from a jar? Classic mango chutney preparations—unripe green mangos cooked with sugar, vinegar, and aromatic spices—provide spice, complexity and depth to the vinaigrette, which gets whipped up quickly in a blender.

HOW THIS QUICKIE WORKS

• The sweet, sour, spicy notes of the mango chutney deliver a one-two punch of flavor
• Lime juice and toasted coconut add a bit of sunny glamour
• The addition of shrimp moves this salad into main-dish territory

HOW THIS QUICKIE COOKS UP

The combination of shrimp, peas, mint, and lime juice lends fresh flavors that make this a great summer dinner salad; the lime juice and mango chutney dressing as well as the toasted coconut added just before serving give it a tropical spin.