Kroger Coconut Shrimp with Broccoli and Purple Rice Stir-Fry

Ingredients

• 1 box Kroger Crunchy Coconut Shrimp with Sweet Chili Sauce
• 1 box Birds Eye Broccoli Florets
• 1 box Ralston Family Farms Whole Grain Aromatic Purple Rice
• 1 tbsp vegetable oil
• Salt and pepper to taste

Steps

1. Cook purple rice according to package directions; set aside.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat.
3. Add frozen broccoli florets and cook for 5–6 minutes, stirring occasionally, until tender-crisp and lightly browned.
4. Add frozen coconut shrimp (do not thaw) to the skillet and cook for 4–5 minutes, stirring gently, until shrimp are heated through. Internal temperature should reach 165°F when checked with a food thermometer.
5. Drizzle with the included sweet chili sauce and toss gently to coat.
6. Serve shrimp and broccoli over purple rice. Season with salt and pepper to taste.