Tropical Coconut Shrimp With Pineapple Rice Recipe

About this recipe

A delightful pescatarian dinner featuring succulent shrimp cooked with sweet pineapple and creamy coconut milk, served over fluffy rice and garnished with toasted coconut and green onions.

Ingredients

• 150 g Spring Onion (Kandychi Path)
• 35 g Foodie Puppies Freeze Dried Shrimp Snack
• 1 ltr Real Fruit Power Pineapple Juice
• 250 ml Real Thai Unsweetened Coconut Milk
• 200 g Supreme Harvest Desiccated Coconut Powder
• 1 ltr Bertolli Extra Virgin Olive Oil
• 1000 g Japanese Choice Jasmine Ready To Cook Thai Rice

Instructions

1. 1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
2. 2. Add 1 pound of shrimp to the skillet and cook for 4 minutes, stirring occasionally, until the shrimp are almost cooked through.
3. 3. Add 1 cup of pineapple chunks and 1/2 cup of pineapple juice to the skillet. Bring the mixture to a boil.
4. 4. Stir in 2 cups of jasmine rice and 1 cup of coconut milk. Mix well and cover the skillet with a lid.
5. 5. Remove the skillet from heat and let it stand for 5 minutes to allow the rice to absorb the liquid.
6. 6. If any liquid remains, return the skillet to low heat and cook for an additional 2 minutes or until all the liquid is absorbed.
7. 7. Fluff the rice with a fork and transfer the mixture to a serving platter.
8. 8. Sprinkle 1/4 cup of desiccated coconut and 1 chopped green onion over the dish before serving.