1.Preheat oven to 400°; spray rimmed baking pan with cooking spray. Prepare rice as label directs. Makes about 2 cups.
2.Place shrimp on prepared baking pan; roast 10 minutes or until shrimp are golden brown, crisp and internal temperature reaches 145°, turning once. In small bowl, stir cashews and coconut. About 3 minutes before shrimp are done, push shrimp to 1 side of pan; spread cashew mixture on opposite side and roast 3 minutes or until toasted and fragrant.
3 Stir marinade into rice; divide into 4 bowls. Top rice mixture with shrimp and cashew mixture; garnish with additional marinade and cilantro, if desired. Chef Tips: Customize this dish by swapping the shrimp with Perdue® Fresh Cuts™ diced chicken breast and/or the rice with Wholesome Pantry™ organic quinoa.
- 33 g Fat
- 11 g Saturated fat
- 60 mg Cholesterol
- 1082 mg Sodium
- 79 g Carbohydrates
- 7 g Fiber
- 14 g Sugars
- 10 g Added sugars
- 19 g Protein
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Nutritional Information
- 33 g Fat
- 11 g Saturated fat
- 60 mg Cholesterol
- 1082 mg Sodium
- 79 g Carbohydrates
- 7 g Fiber
- 14 g Sugars
- 10 g Added sugars
- 19 g Protein
Directions
1.Preheat oven to 400°; spray rimmed baking pan with cooking spray. Prepare rice as label directs. Makes about 2 cups.
2.Place shrimp on prepared baking pan; roast 10 minutes or until shrimp are golden brown, crisp and internal temperature reaches 145°, turning once. In small bowl, stir cashews and coconut. About 3 minutes before shrimp are done, push shrimp to 1 side of pan; spread cashew mixture on opposite side and roast 3 minutes or until toasted and fragrant.
3 Stir marinade into rice; divide into 4 bowls. Top rice mixture with shrimp and cashew mixture; garnish with additional marinade and cilantro, if desired. Chef Tips: Customize this dish by swapping the shrimp with Perdue® Fresh Cuts™ diced chicken breast and/or the rice with Wholesome Pantry™ organic quinoa.