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.

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


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

  • 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

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.