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Directions

PREPARE shrimp according to package directions.

POUR oil onto a 12" grill pan and heat on medium–high for 1 to 2 minutes. Add pineapple and green onions and sauté for about 5 minutes or until tender-crisp, turning with kitchen tongs halfway through cooking.

STIR together the orange dipping sauce, soy sauce and reserved pineapple juice in a small bowl.

POUR mixture into pan with pineapples and onions. Heat 2 to 3 minutes, stirring frequently, until mixture comes up to a low simmer. Remove from heat.

TOSS cooked shrimp with pineapple and onion mixture in a large bowl. Serve immediately over rice.

From Sheron B: I tried substituting mango slices for the pineapple chunks and it was fabulous!

From Jenna G: Instead of plain rice make coconut flavored rice by substituting coconut milk for water when cooking the rice. For 1 cup of uncooked rice add one 14 oz can of coconut milk, about 1/3 cup of water, and a pinch of salt. Then cook rice per package directions in a non-stick pot. Add a little more water if needed to make the rice the desired tenderness.

From Tara K: I like to add some snow peas as well, just to squeeze even more veggies in!

From Krishna K: This recipe can make a fun appetizer! Cook the recipe as directed but omit the rice. Skewer shrimp, pineapple wedges and green onion pieces on 6-inch skewers. Brush with extra sauce and serve.

From Fran W: My recipe is similar - I take coconut shrimp and stir in some fresh spinach, snap peas, 1 can of pineapple chunks (with juice), and sliced onions and slowly saute it. Then I add garlic, celery and a pinch of cumin with honey. I simmer it for 20 minutes then serve on a bed of rice or fresh spinach. Mmm!

Ingredients

1 package (10 oz) SeaPak® Coconut Shrimp

1 small can pineapple chunks, drained with juice reserved

7 green onions, chopped into 1" pieces

1 Tablespoons vegetable oil 1 packet Honey Orange Dipping Sauce (included in carton)

2 Tablespoons low sodium soy sauce (may substitute regular soy sauce)

2 cups hot cooked white rice

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