Pina Colada Shrimp and Rice

Quick pan fry shrimp then simmer in pineapple juice and delicious coconut milk ... add Minute® rice and dinner's ready in less than 30 minutes.

Makes 6 Servings

Ingredients

1 Tbsp olive oil
1 lb large shrimp, peeled and deveined
1 cup pineapple juice
1 can (20 oz.) pineapple chunks, drained
1 can (13 1/2 oz.) light coconut milk*
3 cups Minute® White Rice, uncooked
1/4 cup shredded coconut
1 green onion, sliced

Directions

  • HEAT oil in large skillet over medium-high heat.
  • ADD shrimp; cook and stir 4 minutes until almost cooked through. Add pineapple juice, pineapple chunks and coconut milk; bring to boil.
  • STIR in rice; cover. Remove from heat. Let stand 5 minutes (If all liquid has not been absorbed, cook on low heat an additional 2 minutes or until liquid is absorbed.) Fluff with fork. Spoon into serving dishes; sprinkle with coconut and green onion.
  • * Note: Do not substitute cream of coconut; light coconut milk can be found in your supermarket ethnic food section.

    For extra flavor, toast the shredded coconut. Preheat oven to 350°F. Spread coconut evenly in shallow baking pan. Bake 8 to 10 minutes or until lightly toasted, stirring occasionally. Watch carefully as coconut can easily burn.
Brown Rice is an excellent source of whole grains. Search for information about gluten free products

Contact Us or call 1.800.646.8831 Monday-Friday, 9am - 4pm Central Time

© 2014 Riviana Foods Inc.