This Recipe Provided by Minute® Rice

Pina Colada Shrimp and Rice

posted by 2 years ago


1 Tbs olive oil

1 lb large shrimp, peeled and deveined

1 cup pineapple juice

1 (20 oz.) can pineapple chunks, drained

1 (13 ½ oz.) can light coconut milk*

3 cups Minute® White Rice, uncooked

¼ 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. (Serves: 6)

* 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.

tags:  pina colada shrimp and rice, rice, riviana, shrimp, seafood
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