Spicy Pineapple Shrimp over Coconut Rice

Ingredients:

1 tbsp vegetable oil

1/2 red onion, diced

1 clove garlic, minced

1/2 tsp crushed red pepper flakes

2 tbsp soy sauce

1 lime, for juice

1 lb. raw shrimp, peeled and deveined, no tail

1 1/2 cups pineapple, peeled and cored, cut into small chunks

1/4 cup shredded coconut, sweetened

Chopped cilantro (optional)

1 cup cooked white or jasmine rice

3 tbsp shredded coconut

Directions:

In a large, deep skillet heat oil over medium-high heat; add onions, garlic, and crushed red pepper, continue cooking until onions become tender.  Add the soy sauce and lime juice; stir until well combined.  Add the shrimp to the pan; cook until shrimp are pink (about 3 – 5 minutes depending on size).  Add pineapple and 1/4 cup coconut and cook until warm.  Meanwhile mix together the cooked rice and 3 tbsp shredded coconut.  Serve shrimp over top of coconut rice, garnished with cilantro.  Serves 4.

8 Weight Watchers points per serving (about 1 cup prepared shrimp and 1/4 cup cooked rice).