Kroger Crispy Coconut Shrimp with Stir-Fried Broccoli and Purple Rice

Ingredients

• 1 bag Kroger Crunchy Coconut Shrimp with Sweet Chili Sauce, frozen
• 2 bags Birds Eye Steamfresh Broccoli Florets
• 1 box Ralston Family Farms Whole Grain Aromatic Purple Rice
• 2 cups water
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• Salt and pepper to taste

Steps

1. Prepare purple rice according to package directions using 2 cups water; set aside.
2. Bake frozen coconut shrimp on a sheet pan at 400°F for 12–14 minutes until heated through.
3. Microwave frozen broccoli florets according to package directions; drain well.
4. In a large skillet over medium-high heat, combine sesame oil and soy sauce. Add warm broccoli and toss gently for 2 minutes until coated.
5. Plate rice, top with broccoli, arrange shrimp on top, and drizzle with any remaining sweet chili sauce from the shrimp package.