COCONUT SHRIMP WITH TROPICAL CHILI SAUCE AND JASMINE RICE

6 Serving Instructions

Thaw in refrigerator
Preheat oven to 375°F
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.Meanwhile, drain shrimp. 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.For a crispy golden crust, spray tops of shrimp heavily with non-stick cooking spray and bake 15-17 min. or until golden brown. Remove shrimp-skewers with spatula.
5.Serve with Tropical Chili Sauce and jasmine rice.

Prep time: 25-30 min.

3 Serving Instructions

Thaw in refrigerator
Preheat oven to 375°F
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.Meanwhile, drain shrimp. 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.For a crispy golden crust, spray tops of shrimp heavily with non-stick cooking spray and bake 15-17 min. or until golden brown. Remove shrimp-skewers with spatula.
5.Serve with Tropical Chili Sauce and jasmine rice.

Prep time: 25-30 min.

Serving Suggestions

Dream Dinners San Francisco Vegetable Blend

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.