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Pina Colada Shrimp And Rice

  • Prep Time: 10 Minutes (Total Time: 20 Minutes)
  • Serving Size: 4
  • 1 pound Large Shrimp, Cleaned
  • 1 tablespoon Olive Oil
  • 1 cup Pineapple Juice
  • 1 can (20 ounce) Pineapple Chunks, Drained
  • 2 cups Instant White Rice, Uncooked
  • 1 cup Coconut Milk
  • 1/4 cup BAKER'S ANGEL FLAKE Coconut, Toasted
  • 1 Green Onion, Sliced
  • COOK and stir shrimp in hot oil in large skillet on medium-high heat 4 min. until almost cooked through. Add pineapple juice and pineapple chunks; bring to boil.

    STIR in rice and coconut milk; cover. Remove from heat. Let stand 5 min. (If all liquid has not been absorbed, cook on low heat additional 2 min. or until liquid is absorbed.) Fluff with fork. Spoon onto serving platter; sprinkle with coconut and green onion.

    KRAFT KITCHENS TIPS

    Healthy Living

    Save 9 grams of fat and 9 grams of saturated fat per serving by preparing with light coconut milk.

    How to Toast Coconut

    Toasting coconut is easy. Preheat oven to 350°F. Spread BAKER'S ANGEL FLAKE Coconut evenly in shallow baking pan. Bake 8 to 10 min. or until lightly toasted, stirring occasionally. Watch carefully as coconut can easily burn!

    RECIPE COURTESY OF KRAFT FOODS