Pepper-Pineapple Shrimp with Coconut Rice
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Pepper-Pineapple Shrimp with Coconut Rice

Prep: 18 minutes
Cook: 12 minutes • Serves: 4

1 cup dry jasmine rice
1 cup unsweetened lite coconut milk
1 tablespoon canola oil
2 orange and/or red bell peppers, cut into 1-inch pieces
1/2 cup thinly sliced red onion
1 can (6 ounces) pineapple juice, 2 tablespoons reserved
1 cup unsalted chicken stock
1 tablespoon chili garlic sauce
2teaspoons less-sodium soy sauce
2 tablespoons cornstarch
1 pound cooked 31-40 peeled and deveined shrimp, thawed if necessary
1 cup chopped fresh pineapple
3tablespoons finely chopped fresh cilantro plus additional for garnish (optional)

1.Prepare rice as label directs using coconut milk in place of water. Makes 2-3/4 cups.

2.In large skillet, heat oil over medium-high heat. Add peppers and onion; cook 6 minutes or until tender, stirring frequently. Add pineapple juice, stock, chili garlic sauce and soy sauce; heat to boil.

3.In small bowl, stir cornstarch and 2 tablespoons reserved pineapple juice; stir into skillet and heat to a boil. Boil 1 minute or until thickened, stirring frequently. Add shrimp and pineapple; cook 2 minutes or until shrimp is heated through, stirring frequently. Sprinkle with cilantro. Makes about 5 cups.

4.Serve rice topped with shrimp mixture garnished with cilantro, if desired.

Approximate nutritional values per serving (1-1/4 cups shrimp mixture; 2/3 cup rice):
468 Calories, 9g Fat (3g Saturated), 231mg Cholesterol,
522mg Sodium, 58g Carbohydrates, 2g Fiber, 35g Protein

Chef Tip:
Shrimp can be swapped with rotisserie chicken; for a vegan dish, swap the chicken stock with vegetable stock and shrimp with seitan.