Coconut Shrimp Stir-fry Recipe

Ingredients

1 10 oz. package SeaPak Jumbo Coconut Shrimp

1 cup instant rice

1 cup water

1 can light coconut milk

1 cup carrots, julienned

1 cup red bell pepper, julienned

1/2 cup scallions, chopped

1/2 cup snow peas

1 package orange marmalade sauce (included with shrimp)

1/4 cup mandarin oranges, drained

Crushed peanuts for garnish

Directions

Preheat oven to 425°F.

Prepare the shrimp according to package instructions.

Combine instant rice, light coconut milk, water, and pinch of salt in a pot. Cover and bring mixture to low boil and reduce heat to medium low. Stir occasionally until rice is fully cooked.

Sauté carrots, red pepper, scallions, and snow peas in a pan for 4-6 minutes. When vegetables are cooked to desired tenderness, remove from heat and place in a large bowl.

Add shrimp and orange marmalade sauce to the bowl with the vegetables and toss. Add salt to taste.

Place rice on a serving plate. Top with shrimp and vegetables. Add mandarin oranges and sprinkle with crushed peanuts.

Coconut Shrimp Stir-fry

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