Coconut Rice w/ Sriracha Creme Sauce

On a time crunch or just simply too worn out from work to put on a big production for the family? This 15-minute meal is the perfect solution for those weeknights when you just want to hit the shower and relax with a cocktail on the couch. The ingredients you will need are as follows:

1 pk medium frozen shrimp 45ct
1 bottle Sriracha Chili Sauce
1 can Goya Coconut Creme
2 cups cooked white rice
Parsley for garnish

Since I was going to be gone the whole day, I just emptied the pack of shrimp into a tupperware and poured half the can of coconut creme on top of it. Be sure to stir the cocunut creme first as the creme rises and the cocunut water is on bottom. Let that marinate all day until you are ready to cook.
In a medium pan or wok, drizzle some Extra virgin olive oil and place the shrimp in. Give it a few stirs and then add the chili sauce. This stuff is REALLY hot so use it sparingly. Keep in mind that the cocunut creme will tame it quite a bit however. Next add a tbsp of the cocunut creme to the shrimp and stir. Set aside.
Once your rice is cooked, put it in the wok and heat it up. Add the remainder of the cocunut creme to the rice and fold together. Once heated thoroughly, you can begin plating. Put a mound of rice in the center of plate and surround rice with shrimp and sauce. Top with chopped parsley. Here is what you should have. . . .