Tropical Shrimp & Rice

It’s summertime and after a day of working outside, we like to prepare a fast and easy meal – not fast food or frozen – but one using chicken or seafood. This recipe is from the Taste of Summer Cookbook. We liked it as much as the Spicy BBQ Shrimp & Rice recipe we tried earlier.

The original recipe called for using quick-cooking brown rice, but we prefer to use the standard longer cooking (50 minute) variety; we use Lundburg rice products – a bit more costly, but well worth the expense.

Tropical Shrimp & Rice

Notes: We increased the rice to 1 C for to serve 4 and used cilantro vs. parsley. We omitted the coconut and added a 1/2 C of chopped fresh pineapple (or use canned, chopped pineapple).

• 1 lb. large shrimp, peeled and deveined
• 1/2 C whole-grain brown rice
• 1/4 C unsweetened shredded coconut (optional)
• 1 small mango, peeled and cut into 1/2-inch cubes
• 1/2 C chopped pineapple (fresh or canned)
• 1/4 C chopped fresh parsley OR cilantro
• 1 tbsp extra-virgin olive oil
• 1 tsp grated lime zest
• 1 tbsp fresh lime juice
• ¼ tsp salt
• 1/8 tsp freshly ground black pepper

1. Cook rice according to package directions. Transfer to a large bowl to cool.
2. While rice is cooking, heat oven to 350°. Spread coconut on baking sheet and bake about 5 minutes until golden. Transfer to a plate to cool.
3. Bring a saucepan of lightly salted water to a boil. Add shrimp, reduce to simmer and cook 1-2 minutes until shrimp turn pink. Transfer shrimp to the bowl with rice.
4. Add coconut, mango, pineapple (if using) parsley (cilantro), oil, lime zest, lime juice, salt and pepper to shrimp mixture. Toss well.