Spicy Jalapeño Shrimp & Coconut Rice Bowl
LEVEL: Easy 2 Servings
Ingredients
- 1 Carton Handy Spicy Jalapeño Shrimp
- 1 Cup Jasmine rice
- 1 (13.5 oz) Can unsweetened coconut milk
- 1/2 cup water
- 1/4 teaspoon salt
- 1/2 Cup mango, chopped
- 1/2 Cup pineapple, chopped
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Preheat the oven and begin baking the shrimp according to the instructions on the Spicy Jalapeño Shrimp carton.
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Rinse the rice in a fine-mesh strainer until the water runs clear. In a medium saucepan, combine the rice, coconut milk, water, and salt. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes, or until the rice is cooked through and fluffy.
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Divide the cooked coconut rice among bowls. Top with the shrimp, mango, and pineapple.
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Garnish with limes, sliced Jalapeño, or cilantro and enjoy!
