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
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