Coconut Shrimp with Tropical Chili Sauce & Jasmine Rice

Prep Time 30-35 min. | Medium
Thaw in refrigerator.

1. Preheat oven to 375°F.
2. 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.
3. While rice cooks, drain and rinse shrimp. Add liquid batter into bowl and whisk in dry ingredients from bag. Thread 3-4 shrimp (tail to top) on skewers. Place batter in a shallow dish and coconut in a second shallow dish.
4. Dip skewers in batter to cover then roll in coconut and place on sprayed baking sheet; repeat for all skewers.
5. For a crispy golden crust, generously spray tops of shrimp with nonstick cooking spray and bake 15-17 min. or until golden brown (internal temp. 145°F).
6. To serve, cut and squeeze limes equally over coconut shrimp skewers. Serve with tropical chili dipping sauce and jasmine rice.

Prep Time 30-35 min. | Large
Thaw in refrigerator.

1. Preheat oven to 375°F.
2. 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.
3. While rice cooks, drain and rinse shrimp. Add liquid batter into bowl and whisk in dry ingredients from bag. Thread 3-4 shrimp (tail to top) on skewers. Place batter in a shallow dish and coconut in a second shallow dish.
4. Dip skewers in batter to cover then roll in coconut and place on sprayed baking sheet; repeat for all skewers.
5. For a crispy golden crust, generously spray tops of shrimp with nonstick cooking spray and bake 15-17 min. or until golden brown (internal temp. 145°F).
6. To serve, cut and squeeze limes equally over coconut shrimp skewers. Serve with tropical chili dipping sauce and 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.