Ingredients for Tropical Coconut And Banana Shrimp
- Cooked Shrimp
- Crushed Pineapple In Juice
- Sweetened Flaked Coconut
- 1 tablespoon vegetable oil
- 1 ripe banana
- Quick Cooking Rice
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How to Make Tropical Coconut And Banana Shrimp
- Drain the juice from one (20 ounce) can of pineapple chunks into a bowl containing 1 pound of cooked, peeled, and deveined shrimp. Set aside.
- Prepare 2 cups of rice according to package directions. Stir in 1/4 cup of shredded coconut to the cooking water.
- Cut one ripe banana lengthwise in half, but do not separate the halves.
- Slice the banana halves crosswise into 1/2-inch thick pieces.
- Heat 1 tablespoon of vegetable oil in a large frying pan over medium-low heat. Add the banana slices and the drained pineapple chunks.
- Gently toss the fruit to coat it evenly and cook, stirring frequently, until the bananas begin to soften and slightly break down (about 5-7 minutes).
- In a separate clean frying pan, combine the shrimp and reserved pineapple juice. Add 1/2 cup of shredded coconut.
- Cook over medium-high heat for 5 minutes, stirring occasionally.
- Add the cooked banana and pineapple mixture to the shrimp. Continue cooking until most of the liquid has evaporated (about 3-5 minutes).
- Serve the Tropical Coconut Banana Shrimp over the prepared coconut rice.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
96g
Fat
30g
Carbs
23g
