Recipe: <!-- -->Shrimp and Pineapple over Coconut Rice<!-- -->
Try this colorful and flavorful shrimp and vegetable sauté over creamy coconut brown rice. There's plenty of time to chop, prep and cook shrimp and veggies while the rice cooks.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wholefoodsmarket.com.
Cooking tools:
- Saucepan
- Skillet
- Stove
- Fork
- Measuring cup
- Chef's knife
- Cutting board
- Wooden spoon
- Plate
Ingredients
- 1 cup canned light coconut milk
- 1 cup brown basmati rice
- 1 large shallot, thinly sliced
- 1/2 pound asparagus, cut into 1-inch pieces
- 1 red bell pepper, diced
- 3/4 pound large shrimp, peeled and deveined
- 1 cup diced pineapple
- 3 tablespoons lime juice
- 2 tablespoons chopped fresh cilantro
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