Print Recipe

Pina Colada Shrimp and Rice



  • 1 pound large shrimp, cleaned
  • 1 tablespoons olive oil
  • 1 cup pineapple juice
  • 1 (20 ounce) can pineapple chunks, drained
  • 2 cups white rice, uncooked
  • 1 cup coconut milk
  • 1/4 cup coconut, toasted
  • 1 green onion, sliced


  1. Cook and stir shrimp in hot oil in large skillet on medium-high heat for 4 minutes until almost cooked through.
  2. Add pineapple juice and pineapple chunks; bring to boil. Stir in rice and coconut milk; cover. Remove from heat. Let stand for 5 minutes. (If all liquid has not been absorbed, cook on low heat additional 2 minutes or until liquid is absorbed.)
  3. Fluff with fork.
  4. Spoon onto serving platter; sprinkle with coconut and green onion.

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