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Shrimp Fried Rice in Coconut Cups

Bowls? You don't need no stinking bowls for this Asian entree, not if you try this clever hack using Pillsbury refrigerated crescent dinner rolls.

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  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4

1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1
cup shredded coconut, toasted
1
tablespoon olive oil
1/2
to 1 lb uncooked medium shrimp, peeled (tail shells removed), deveined
1/2
teaspoon salt
Dash pepper
1/2
teaspoon garam masala
1
bag (12 oz) Green Giant™ Steamers™ frozen buttery rice & vegetables
1
cup diced fresh pineapple
1
tablespoon soy sauce
1/2
cup roasted salted cashews
2
tablespoons chopped fresh cilantro

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 400°F. Unroll dough into 1 long rectangle on work surface; firmly press perforations to seal. Sprinkle coconut over dough, gently pressing coconut into dough. With sharp knife, cut dough into 8 equal squares. Press 1 square, coconut side down, into each of 8 ungreased regular-size muffin cups.
  • 2 Bake 8 to 10 minutes or until golden brown. Immediately use small cup to press dough down inside each crescent cup.
  • 3 Meanwhile, in large nonstick skillet, heat oil over medium-high heat. Sprinkle shrimp with salt, pepper and garam masala; add to skillet. Cook and stir until shrimp start to turn pink. Add frozen rice and vegetables, pineapple and soy sauce. Cook, stirring frequently, until shrimp are pink and rice mixture is steaming hot. Stir in cashews.
  • 4 Spoon hot shrimp-rice mixture evenly into crescent cups. Sprinkle with cilantro.

EXPERT TIPS

Expert Tips

Love coconut? Add 1/2 cup toasted coconut to the rice for a sweet treat!

Don’t like nuts? Feel free to omit the cashews in this recipe.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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