Coconut Shrimp and Rice with Marmalade-Mustard Sauce
This recipe for Coconut Shrimp over Rice with Marmalade-Mustard Sauce is bursting with the flavors of shredded coconut, orange marmalade, honey mustard and crunchy cashews.
Ingredients
- 2 bags Success® Jasmine Rice
- nonstick cooking spray
- 1/2 cup flour
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 2 egg whites
- 1 cup unsweetened, shredded coconut
- 1 lb medium shrimp, peeled and deveined
- 3/4 cup orange marmalade
- 3 tbsp honey mustard
- 1 tsp rice wine vinegar
- 1/4 cup dry roasted cashews, chopped
- 1/4 cup fresh cilantro leaves (optional)
Instructions
Our Coconut Shrimp over Rice with Marmalade-Mustard Sauce is a special treat and can make any weeknight better. With it’s sweet, savory, rich flavors, it’s sure to have your family begging for seconds!
Step 1
Prepare rice according to package directions.
Step 2
Preheat oven to 450°F. Coat a baking sheet with nonstick cooking spray. Mix flour, garlic powder and salt together in a shallow bowl. Beat egg whites until foamy in a second shallow bowl. Place shredded coconut into a third shallow bowl.
Step 3
Butterfly shrimp and press into flour mixture to coat. Shake off excess flour. Dip shrimp into egg whites and then into coconut, pressing coconut onto shrimp. Place shrimp onto baking sheet. Bake for 5 to 6 minutes on each side, or until light golden brown.
Step 4
Meanwhile, whisk marmalade, mustard, and vinegar together in a small saucepan. Heat over medium heat, stirring frequently, until hot; keep warm.
Step 5
To serve, pour sauce over the hot rice and top with shrimp and cashews. Garnish with cilantro, if using.
Restaurant Quality, At Home!
If you’re always the first to notice the coconut shrimp on a menu, then you’re going to love this recipe! There’s nothing better than learning how to prepare your favorite restaurant-worthy entrée at home. With this simple recipe, you’ll be able to whip up this favorite dish any time the craving strikes! Coating the shrimp is the most time-consuming part of this recipe, so you know it’s an easy one.
To coat the shrimp, start by setting up three bowls. In one, put your dry mix of flour and garlic powder. Add the beaten egg whites to another. In the last one, place about a cup of finely-shredded coconut (be sure that the coconut is unsweetened).
Once the shrimp are breaded, you’ll bake them in the oven for 5 to 6 minutes on each side or until light golden brown. In the meantime, you can work on the sauce, which includes cooking the rest of the ingredients in a saucepan until hot.
When it comes to the rice, our Success® Boil-in-Bag Jasmine Rice makes this step the easiest step of all. This rice can be made on the stovetop or in the microwave and is done in about 10 minutes.
Topped with roasted cashews, this dish has a bit of crunch, sweet and savory flavors and aromatic rice. It’s simple, bursting with flavor and sure to impress!
Looking for another dinner idea? Try our: authentic Spanish rice recipe.
