Coconut Shrimp over Rice with Marmalade-Mustard Sauce

Contest winning recipe from the 2009 Restaurant Recipe Challenge.

Prep Time:

-

Total Time:

-

Serves:

4

 Pin this Recipe
Save & Favorite Recipes

Save, print, and email custom shopping lists

Save and favorite recipes

Rate and review recipes

 Save as Favorite
 Print this Recipe

Unlock Your Shopping List!

Sign Up

Loading Google Auth Interface

Or

Have an Account?

Ingredients

Save, Print, and Email Ingredients

Click below to save, print, and email ingredients from your shopping list.

product-img
Jasmine Rice

Instructions

Tap or click steps to mark as complete

  • Prepare rice according to package directions.

  • Preheat oven to 450°F. Coat baking sheet with nonstick cooking spray. Mix flour and garlic powder together in shallow bowl. Beat egg whites until foamy in second shallow bowl. Place shredded coconut in third shallow bowl.

  • 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 on baking sheet. Bake 5 to 6 minutes on each side or until light golden Brown.

  • While shrimp is baking, stir marmalade, mustard, and vinegar together in small saucepan. Stir over medium heat until hot; keep warm.

  • To serve, pour sauce over hot rice and top with shrimp and cashews.


Recipe Tips

Try this recipe with Success® Basmati as well!

Tags

Seafood
Main Dish
Dinner
Jasmine Rice
Save & Favorite Recipes

Save, print, and email custom shopping lists

Save and favorite recipes

Rate and review recipes

Reviews

Write a Review
Write Reviews & Rate Recipes

Save, print, and email custom shopping lists

Save and favorite recipes

Rate and review recipes