This recipe for Coconut Shrimp and Tropical Fried Rice is super easy to make and comes together in about half an hour. It’s perfect for weeknight dinners.
I don’t know about you, but it’s time for me to make an escape to the coast to soak up some sun and eat some delicious seafood. I came up with a simple recipe for Easy Coconut Shrimp and Tropical Fried Rice to help me make it until I can return to the beach. One of the great things about it is that it is quick and easy thanks to a few shortcuts.
It’s okay to use shortcuts when it comes to making dinner. We don’t always have time to make everything from scratch. (At least I don’t!) So here are the shortcuts I use to make Easy Coconut Shrimp and Tropical Fried Rice.
- For the shrimp, I use SeaPak® Jumbo Coconut Shrimp. It already comes pre-breaded and there are two options for preparing it – baking or frying.
- I use rice that has been cooked earlier in the week and refrigerated. All I have to do is take it out and start stir-frying it.
- I buy pre-chopped onions and use garlic that comes in a squeeze bottle.
- I buy pre-cut pineapple chunks and then all I have to do is cut them into smaller pieces. (Canned pineapple tidbits that have been drained work well, too.)
How To Make Tropical Fried Rice
For this fried rice recipe, you need the following ingredients:
- 2 eggs
- 2 Tbsp milk
- 2 Tbsp sesame oil
- 1 cup chopped onion
- 1 ½ cups diced pineapple
- ½ cup red bell pepper diced
- ¼ cup green bell pepper diced
- 1 cup frozen peas and carrots
- 2 Tbsp garlic
- 3 cups cooked rice
- 2 Tbsp hoisin sauce
- 2 Tbsp water
- ¼ cup soy sauce
Before starting on the fried rice, bake coconut shrimp according to directions on the box.
Meanwhile, heat a large, non-stick skillet over medium-high heat. Whisk together the eggs and milk. Lightly spray a skillet with non-stick cooking spray and scrambled the eggs until they have set. Remove the eggs from the skillet and set aside.
Heat sesame oil in the same skillet and cook the chopped onion for 2-3 minutes. Add the pineapple, peppers, peas and carrots, and garlic and cook for an additional 3-5 minutes.
Add rice and cooked eggs to skillet and stir-fry for 1-2 minutes.
Next, Combine hoisin sauce, water, and soy sauce. Pour over rice mixture and cook 3-5 minutes.
Remove the fried rice from heat.
Place fried rice on plate and top with SeaPak Jumbo Coconut Shrimp. Drizzle with Orange Marmalade Dipping Sauce (from inside the SeaPak Jumbo Coconut Shrimp box), if desired.
Using these shortcuts, I can have dinner done in 30 minutes. A dinner that transports me to the beach where there are no worries and the food is divine.
Easy Coconut Shrimp and Tropical Fried Rice
Ingredients
- 1 box SeaPak Jumbo Coconut Shrimp
- 2 eggs
- 2 tablespoon milk
- 2 tablespoon sesame oil
- 1 cup chopped onion
- 1 ½ cups diced pineapple
- ½ cup red bell pepper diced
- ¼ cup green bell pepper diced
- 1 cup frozen peas and carrots
- 2 tablespoon garlic
- 3 cups cooked rice
- 2 tablespoon hoisin sauce
- 2 tablespoon water
- ¼ cup soy sauce
Instructions
- Prepare shrimp according to directions on package.
- Heat a large, non-stick skillet over medium-high heat. Whisk together egg and milk. Lightly spray skillet with cooking spray and scrambled eggs until set. Remove eggs from skillet and set aside.
- Heat sesame oil in skillet and cook onion for 2-3 minutes. Add pineapple, peppers, peas and carrots, and garlic and cook for an additional 3-5 minutes.
- Add rice and cooked eggs to skillet and stir-fry for 1-2 minutes.
- Combine hoisin sauce, water, and soy sauce. Pour over rice mixture and cook 3-5 minutes.
- Remove fried rice from heat.
- Place fried rice on plate and top with SeaPak Jumbo Coconut Shrimp. Drizzle with Orange Marmalade Dipping Sauce (from inside the SeaPak Jumbo Coconut Shrimp box), if desired.
Video
Nutrition
What’s your favorite seafood meal?
Terry Helms says
Love shrimp. Can’t wait to check out more of your recipes.
Lynda says
Thanks! I am glad you stopped by.
Kathy Harrison says
I love any kind of seafood, especially shrimp. Buying out very often gets expensive. Ty for posting this great recipe!