Comida Kraft
Recipe Box

Pina Colada Shrimp and Rice

Prep Time
10
min.
Total Time
20
min.
Servings

4 servings

If you like piña coladas and getting folks together for shrimp and rice deliciousness, this 20-minute recipe is the one you've been looking for.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Cook and stir shrimp in hot oil in large skillet on medium-high heat 4 min. until almost cooked through. Add pineapple juice and pineapple chunks; bring to boil.
  • Stir in rice and coconut milk; cover. Remove from heat. Let stand 5 min. (If all liquid has not been absorbed, cook on low heat additional 2 min. or until liquid is absorbed.) Fluff with fork. Spoon onto serving platter; sprinkle with coconut and green onion.

Healthy Living

Save 9 grams of fat and 9 grams of saturated fat per serving by preparing with light coconut milk.

How to Toast Coconut

Toasting coconut is easy. Preheat oven to 350°F. Spread BAKER'S ANGEL FLAKE Coconut evenly in shallow baking pan. Bake 8 to 10 min. or until lightly toasted, stirring occasionally. Watch carefully as coconut can easily burn!

Food Facts

Coconut milk is generally found in the ethnic foods section of the supermarket. Do not substitute cream of coconut, which is too sweet for this recipe.

Servings

  • 4 servings

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 530
Total fat 20g
Saturated fat 14g
Cholesterol 220mg
Sodium 290mg
Carbohydrate 61g
Dietary fiber 4g
Sugars 22g
Protein 29g
% Daily Value
Vitamin A 6 %DV
Vitamin C 40 %DV
Calcium 8 %DV
Iron 45 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from For those who think this is too sweet, here's a suggestion. For those who think this is too sweet, here's a suggestion. Don't use the pineapple chunks. Substitute some vegetable or just do without. My husband absolutely refuses to eat fruit with his dinners, unless it's on the side like apple sauce. So I added the pineapple juice, but not the pinapples. I also used the coconut milk and coconut. It was not too sweet at all. It had a nice shrimp taste, and it is NOT a savory dish, so if you like only savory foods, don't make this. But it was not too bad. And I agree that cooking the shrimp with the green onions might boost the flavor a bit.
Date published: 2005-09-30
Rated 4 out of 5 by from I loved this recipe, made it when it first came out in the monthly publication and I've made it... I loved this recipe, made it when it first came out in the monthly publication and I've made it several times since. Came back on today to get the recipe since I've misplaced it. I did make a few changes to the recipe. Instead of instant white rice, I cook up basmati rice in advance, and take off the stove with 3-4 min. to go, then add it in to absorb the liquid. The nutty flavor of the basmati rice adds a new, yummy dimension to the recipe. This recipe is simple, inexpensive, and my friends request it!
Date published: 2007-02-01
Rated 4 out of 5 by from This is a recipe for people with a sweet tooth - I love coconut shrimp and pineapple, so I loved... This is a recipe for people with a sweet tooth - I love coconut shrimp and pineapple, so I loved this recipe!! I cooked it for my parents and husband, and everyone really liked it, but my dad did think it was a bit too sweet for him. I used 20 oz. can of crushed pineapple instead of chunks, and had plenty of juice in the can to make one cup. Next time I will add more coconut milk. The toasted coconut on top was a nice finishing touch, it gave it a great crunch and flavor.
Date published: 2006-01-26
Rated 3 out of 5 by from This recipe was pretty good, but seemed like it was missing something because the milk and juice did... This recipe was pretty good, but seemed like it was missing something because the milk and juice did not flavor the shrimp enough and the shrimp was a little boring. I think next time I will sauté some of the green onion with the shrimp and oil instead of just sprinkling it on top and I will also try the crushed pineapple instead of chunks as the other person who rated this recipe suggested. The chunks were a little overwhelming.
Date published: 2005-03-14
Rated 1 out of 5 by from It takes a lot longer than specified for liquid to absorb and the taste is overall bland, bland,... It takes a lot longer than specified for liquid to absorb and the taste is overall bland, bland, bland, for all that mess! Crushed pineapple, definitely, but I'd add a pinch of nutmeg and, call me crazy, a dash of cayenne. And lowfat coconut milk was a HUGE mistake (mine), the dish needs to be richer. Aschuss me.
Date published: 2005-03-22
Rated 5 out of 5 by from I saw this recipe in your magazine and the young person that created it. I saw this recipe in your magazine and the young person that created it. It is very creative and adds variation to ordinary rice - this was very good I added some cut up pea pods and some fresh snap peas - the onion can be added in while cooking and as a garnish - it gives it more color - this recipe is a keeper
Date published: 2005-06-02
Rated 4 out of 5 by from This was great! This was great! I used quick brown rice and light coconut milk to make it a little healthier. I made this twice. The second time I made it, I put the shrimp in last and they came out better. They weren't so tough. Shrimp really doesn't need a long time to cook. This was one of my husband's new favorites!
Date published: 2007-09-01
Rated 4 out of 5 by from Quick and easy one skillet dish. Quick and easy one skillet dish. Very mild flavor. Substituted chicken for shrimp due to shellfish allergy. If you use the juice from the 20 ounce can of pineapple, it had a little over 1/2 cup of juice. Either add more juice or use water. My husband topped his serving with soy sauce.
Date published: 2005-03-01
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