COCONUT SHRIMP WITH TROPICAL CHILI SAUCE AND JASMINE RICE
Simply delicious tender shrimp is coated with a sweet coconut crust and served with jasmine rice and a Tropical Chili Sauce. Perfect as an appetizer.
COOKING INSTRUCTIONS
NUTRITION
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. Add liquid batter into bowl and whisk in dry ingredients from bag. 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 nonstick 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. Add liquid batter into bowl and whisk in dry ingredients from bag. 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 nonstick 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 Sweet Gingered Carrots
