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Pineapple Shrimp And Coconut Rice
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- #71622
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 can (20 ounce size) pineapple chunks in juice
1 tablespoon cornstarch
1 teaspoon curry powder
non-stick cooking spray
1 large red bell pepper, sliced in thin strips
1 cup shiitake mushrooms, sliced
4 green onions, sliced
1 teaspoon fresh ginger root, minced
1 teaspoon garlic, minced
3/4 pound small or medium shrimp, cooked
2 cups cooked rice, cooked in defatted chicken broth
1/4 cup flaked coconut, toasted
soy sauce, optional
directions
Drain pineapple into small bowl, reserve chunks. Whisk cornstarch and curry powder into juice until blended.
Spray large nonstick skillet with cooking spray. Add bell pepper, mushrooms, green onions, ginger and garlic, cook over medium heat, stirring, about 3 minutes, or until pepper is tender-crisp.
Add pineapple, shrimp and juice mixture, cook, stirring frequently, 3 minutes, or until juice thickens. Add rice, cook, stirring occasionally, 5 minutes, or until heated through.
Serve, sprinkled with coconut and soy sauce.
added by
chefsara7
nutrition data
Nutritional data has not been calculated yet.
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