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!
Prepare rice according to package directions.
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.
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.
Meanwhile, whisk marmalade, mustard, and vinegar together in a small saucepan. Heat over medium heat, stirring frequently, until hot; keep warm.
To serve, pour sauce over the hot rice and top with shrimp and cashews. Garnish with cilantro, if using.