Thai Coconut Shrimp over Jasmine Rice

Prep Time 25-30 min. | Medium
Thaw in refrigerator.

1. In a saucepan, add rice and 1 1/4 cups of water. Bring to a boil, stir once, cover and cook on low heat for 15-20 min. Remove from heat and let sit covered 5-10 min. Fluff with fork before serving.
2. Meanwhile, drain and rinse shrimp.
3. Over med. heat in a med. saucepan, add bag of Thai coconut sauce and bring to a boil, reduce heat and simmer 4-5 minutes to thicken.
4. Add shrimp and continue to gently simmer 4-6 min. until the shrimp is pink and thoroughly cooked (internal temp. 145°F). Overcooking shrimp will cause it to be tough.
5. Serve over jasmine rice.

Prep Time 25-30 min. | Large
Thaw in refrigerator.

1. In a saucepan, add rice and 2 1/2 cups of water. Bring to a boil, stir once, cover and cook on low heat for 15-20 min. Remove from heat and let sit covered 5-10 min. Fluff with fork before serving.
2. Meanwhile, drain and rinse shrimp.
3. Over med. heat in a med. saucepan, add bag of Thai coconut sauce and bring to a boil, reduce heat and simmer 4-5 minutes to thicken.
4. Add shrimp and continue to gently simmer 4-6 min. until the shrimp is pink and thoroughly cooked (internal temp. 145°F). Overcooking shrimp will cause it to be tough.
5. Serve over jasmine rice.

FOOD SAFETY ALERT – CAUTION: This meal may contain raw ingredients that cannot be eaten prior to thorough cooking. Store in freezer until ready to thaw or prepare.

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