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Directions

PREPARE the shrimp according to package directions.

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 peppers, scallions and snow peas in a pan for 4 to 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 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.

From Paige F.: If serving tail-on shrimp, place a small bowl on the table for your guests to discard the tails - and add a finger bowl with slices of lemon.

From Stephanie S.: I wanted more crunch, so I added a little sauted onion, some bok choy and about half a can of sliced water chestnuts. I topped with chow mein noodles along with the peanuts.

From Jenna G.: For more intense coconut flavor in the rice try substituting regular coconut milk for the lite coconut milk.

Ingredients

1 (10 ounce) package SeaPak® Coconut Shrimp, frozen

1 cup instant rice

1 cup water

1 can light coconut milk

1 cup julienne carrots

1 cup julienne red peppers

1/2 cup scallions, chopped

1/2 cup snow peas

1 packet orange marmalade sauce (included in package)

1/4 cup mandarin oranges, drained

Crushed peanuts

Salt

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