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. <br /> <br />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. <br />

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