Pina Colada Shrimp and Rice

Quick pan fry shrimp then simmer in pineapple juice and delicious coconut milk ... add Minute® rice and dinner's ready in less than 30 minutes.

Makes 6 Servings


1 Tbsp olive oil
1 lb large shrimp, peeled and deveined
1 cup pineapple juice
1 can (20 oz.) pineapple chunks, drained
1 can (13 1/2 oz.) light coconut milk
3 cups Minute® White Rice, uncooked
1/4 cup shredded coconut
1 green onion, sliced


  • HEAT oil in large skillet over medium-high heat.
  • ADD shrimp; cook and stir 4 minutes until almost cooked through. Add pineapple juice, pineapple chunks and coconut milk; bring to boil.
  • STIR in rice; cover. Remove from heat. Let stand 5 minutes (If all liquid has not been absorbed, cook on low heat an additional 2 minutes or until liquid is absorbed.) Fluff with fork. Spoon into serving dishes; sprinkle with coconut and green onion.
  • * Note: Do not substitute cream of coconut; light coconut milk can be found in your supermarket ethnic food section.

    For extra flavor, toast the shredded coconut. Preheat oven to 350°F. Spread coconut evenly in shallow baking pan. Bake 8 to 10 minutes or until lightly toasted, stirring occasionally. Watch carefully as coconut can easily burn.