Shrimp Fried Rice in Coconut Cups

Blogger Brooke McLay from Cheeky Kitchen fills coconut-crescent cups with shrimp fried rice for a beautiful entrée, side dish or even appetizer.

Prep Time

Minutes

Total Time

Minutes

Makes

servings

can (8 oz) Pillsbury® refrigerated crescent dinner rolls

cup shredded coconut, toasted

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

bag (12 oz) Green Giant® Valley Fresh Steamers® frozen buttery rice & vegetables

cup diced fresh pineapple

tablespoon soy sauce

1/2

cup roasted salted cashews

tablespoons chopped fresh cilantro

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.
Bake 8 to 10 minutes or until golden brown. Immediately use small cup to press dough down inside each crescent cup.
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.
Spoon hot shrimp-rice mixture evenly into crescent cups. Sprinkle with cilantro.

Makes 4 servings

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.

Nutrition Information:

1 Serving (1 Serving)

Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.