Coconut Shrimp Stir-fry
1 10oz package of SeaPak Jumbo Coconut Shrimp
1 cup instant rice
1 cup water
1 can light coconut milk
1 cup julienne carrots
1 cup julienne red peppers
½ cup scallions, chopped
½ cup snow peas
1 package orange marmalade sauce (included with shrimp)
¼ cup mandarin oranges, drained
Crushed peanuts for garnish
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.
Saute carrots, red pepper, scallion 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.