Shrimp Fried Rice in Coconut Cups

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Shrimp Fried Rice in Coconut Cups
  • Prep 30 min
  • Total 30 min
  • Servings 4
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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.
By Brooke Lark
Updated Sep 14, 2015


  • 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
  • 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) frozen buttery rice & vegetables
  • 1 cup diced fresh pineapple
  • 1 tablespoon soy sauce
  • 1/2 cup roasted salted cashews
  • 2 tablespoons chopped fresh cilantro
Make With
Make With
Pillsbury Crescents


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Love coconut? Add 1/2 cup toasted coconut to the rice for a sweet treat!
  • tip 2
    Don’t like nuts? Feel free to omit the cashews in this recipe.


Nutrition Facts are not available for this recipe
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