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Teriyaki Shrimp and Pineapple Parcels
Ingredients
  • 2 cups quick-cooking rice
  • One 8-ounce can pineapple tidbits, drained
  • 1 cup frozen peas
  • ¾ cup teriyaki sauce
  • 2 red bell peppers, cut into strips
  • 2 cloves garlic, grated
  • 1 ½-inch piece ginger, grated
  • Kosher salt and freshly ground black pepper
  • 1 ½ pounds large shrimp (16/20 count) peeled, deveined, rinsed and patted dry
  • Toasted sesame oil, to drizzle
  • 3 green onions, finely chopped
  • ¼ cup fresh cilantro, chopped
  • 1 lime
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