Hawaiian Shrimp Bowl
1 10oz package of SeaPak Jumbo Coconut Shrimp
2 teaspoons vegetable oil
1½ cups rice
2 green onions, sliced
4 rings of fresh pineapple
Salt and Pepper
PREHEAT oven to 425°F.
In a small saucepan, over high heat, bring 2 1/2 cups water and 1/2 teaspoon salt to a boil. Stir in rice and return to a boil. Reduce heat to low, cover and simmer 15 minutes. Turn off heat and let sit, covered for 5 minutes. Fluff with a fork.
Place SeaPak Coconut Shrimp on half of a baking tray with the pineapple rings on the other half. Brush the rings with orange marmalade sauce included with coconut shrimp. Bake according to package directions and keep warm.
Zest limes and cut in half. Chop pineapple into bite-sized pieces.
Stir zest, lime juice, green onion (reserve some for garnish), ½ teaspoon salt and ¼ teaspoon pepper into cooked rice.
TO SERVE: Divide lime rice between 4 bowls, top with pineapple and coconut shrimp. Garnish with remaining green onion slices.