Yield: Makes 8 servings
1 cup MINUTE® White Rice, uncooked
12 oz. raw peeled medium-large shrimp
3 tablespoons cornstarch
1/2 cup vegetable oil
2 garlic cloves, finely chopped
1/2 cup KIKKOMAN® Preservative Free Orange Sauce
1 can (8 oz.) DOLE® Crushed Pineapple, undrained
Prepare rice according to package directions.
Combine shrimp and cornstarch in bowl. Toss to coat.
Heat oil in skillet or wok fry shrimp until golden. Transfer shrimp to paper towel-lined plate. Drain oil from wok.
Add garlic to wok and stir in orange sauce and pineapple. Heat sauce to simmer. Add shrimp and stir to coat.
Serve shrimp over hot cooked rice.