6 Serving Instructions

Thaw in refrigerator
1. Rice: In saucepan, add rice and 2-1/4 cups water. Bring to boil, stir, cover and cook on low heat for 20-25 min. Fluff with fork.
2. Thread 3-4 shrimp (tail to top) on skewers. Place batter in a shallow pan and coconut in a second shallow pan.
3. Dip skewers in batter to cover then roll in coconut and place on sprayed baking sheet; repeat for all skewers.
4. Spray skewers heavily with pan spray and bake at 400°F closer to top of oven for 12-15 min. or until golden brown. Remove shrimp skewers with spatula.
5. Serve with sweet & sour sauce and Jasmine rice.

Prep time: 40-45 min.

3 Serving Instructions

Thaw in refrigerator
1. Rice: In saucepan, add rice and 1-1/8 cups water. Bring to boil, stir, cover and cook on low heat for 20-25 min. Fluff with fork.
2. Thread 3-4 shrimp (tail to top) on skewers. Place batter in a shallow pan and coconut in a second shallow pan.
3. Dip skewers in batter to cover then roll in coconut and place on sprayed baking sheet; repeat for all skewers.
4. Spray skewers heavily with pan spray and bake at 400°F closer to top of oven for 12-15 min. or until golden brown. Remove shrimp skewers with spatula.
5. Serve with sweet & sour sauce and Jasmine rice.

Prep time: 40-45 min.

Serving Suggestions

Best if prepared within 2-3 months Finishing Touch Sweet Gingered Carrots

Nutritional information is per serving unless otherwise stated and are based on standard formulations: variations may occur due to manufacture/supplier alterations and individual assembly and preparation.