If you like piña coladas and getting folks together for shrimp and rice deliciousness, this 20-minute recipe is the one you've been looking for.
What You Need
Original recipe yields 4 servings
1 lb. large shrimp, cleaned
1 Tbsp. olive oil
1 cup pineapple juice
1 can (20 oz.) pineapple chunks, drained
2 cups instant white rice, uncooked
1 cup coconut milk
1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted
1 green onion, sliced
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Let's Make It
Cook and stir shrimp in hot oil in large skillet on medium-high heat 4 min. until almost cooked through. Add pineapple juice and pineapple chunks; bring to boil.
Stir in rice and coconut milk; cover. Remove from heat. Let stand 5 min. (If all liquid has not been absorbed, cook on low heat additional 2 min. or until liquid is absorbed.) Fluff with fork. Spoon onto serving platter; sprinkle with coconut and green onion.
Save 9 grams of fat and 9 grams of saturated fat per serving by preparing with light coconut milk.
How to Toast Coconut
Toasting coconut is easy. Preheat oven to 350°F. Spread BAKER'S ANGEL FLAKE Coconut evenly in shallow baking pan. Bake 8 to 10 min. or until lightly toasted, stirring occasionally. Watch carefully as coconut can easily burn!
Coconut milk is generally found in the ethnic foods section of the supermarket. Do not substitute cream of coconut, which is too sweet for this recipe.
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 14g
Trans Fat 0g
Total Carbohydrates 61g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.