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.Soak bamboo skewers in water for 10-15 mins.
2.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.
3.Meanwhile, rinse and 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.
4.Dip skewers in batter to cover then roll in coconut and place on foil lined sprayed baking sheet; repeat for all skewers.
5.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.
6.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.Soak bamboo skewers in water for 10-15 mins.
2.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.
3.Meanwhile, rinse and 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.
4.Dip skewers in batter to cover then roll in coconut and place on foli lined sprayed baking sheet; repeat for all skewers.
5.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.
6.Serve with Tropical Chili Sauce and jasmine rice.
Prep time: 25-30 min.
Serving Suggestions
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