Limoncello Shrimp with Coconut Rice

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

1. Coconut rice: In saucepan, add coconut milk mixture, 1 cup water, 1/8 tsp. kosher salt and rice. Bring to boil. Stir once to combine, cover, and cook on low heat for 20-25 min. Stir to blend, replace lid, remove from heat, and set aside.
2. Add limoncello sauce and 1/4 tsp. kosher salt to small pan and simmer 8-10 min. to reduce. Keep
   warm.
3. Meanwhile, remove shrimp from bag, drain, and rinse. Pat shrimp dry. Add 1/8 tsp. kosher salt to cornstarch mixture. Add shrimp and toss to coat. With a slotted spoon shake off any excess coating and place shrimp on a plate.
4. In med. nonstick pan, add 2 Tbsp. olive oil over med. high heat. Cook shrimp 2-3 min. per side, until pink and golden (internal temp. 145°F). Add in only 1/4 cup of limoncello sauce and stir until sauce is reduced.
5. Serve shrimp with coconut rice and pour remaining sauce over the top.

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

1. Coconut rice: In saucepan, add coconut milk mixture, 2 cups of water, 1/4 tsp. kosher salt and rice. Bring to boil. Stir once to combine, cover, and cook on low heat for 20-25 min. Stir to blend, replace lid, remove from heat, and set aside.
2. Add limoncello sauce and 1/2 tsp. kosher salt to small pan and simmer 8-10 min. to reduce. Keep
   warm.
3. Meanwhile, remove shrimp from bag, drain, and rinse. Pat shrimp dry. Add 1/4 tsp. kosher salt to cornstarch mixture. Add shrimp and toss to coat. With a slotted spoon shake off any excess coating and place shrimp on a plate.
4. In med. nonstick pan, add 2-3 Tbsp. olive oil over med. high heat. Cook shrimp 2-3 min. per side, until pink and golden (internal temp. 145°F). Add in only 1/2 cup of limoncello sauce and stir until sauce is reduced.
5. Serve shrimp with coconut rice and pour remaining sauce over the top.

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.