Coconut Shrimp over Rice with Marmalade Mustard Sauce

This Coconut Shrimp and Marmalade Mustard Sauce with Rice is made with shredded coconut, orange marmalade, honey mustard and topped with cashews.

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Servings SERVES 4

Ingredients

  • 2 bags Success® Jasmine Rice or Success® Basmati Rice
  • non-stick cooking spray
  • ½ cup flour
  • ½ tsp garlic powder
  • 2 egg whites
  • 1 cup unsweetened coconut, finely shredded
  • 1 lb medium shrimp, peeled and deveined
  • ¾ cup orange marmalade
  • 3 Tbsps honey mustard
  • 1 tsp rice wine vinegar
  • ¼ cup dry roasted cashews, chopped

Instructions

  • Our Coconut Shrimp with Marmalade-Mustard Sauce recipe is a special treat and can make any weeknight all the better. With it’s sweet, savory and undeniably rich flavors, your family will be begging for seconds!

    Step 1

  • Prepare rice according to package directions.

    Step 2

  • Preheat oven to 450°F. Coat baking sheet with nonstick cooking spray. Mix flour and garlic powder together in a shallow bowl. Beat egg whites until foamy in a second shallow bowl. Place shredded coconut in 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 on a baking sheet. Bake 5 to 6 minutes on each side or until light golden brown.

    Step 4

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

    Step 5

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

A Restaurant Favorite, Made from Scratch

There’s nothing better than learning the ropes to prepare your favorite entree. So, if you’re usually the first to point out the coconut shrimp, then you’re going to love reading this recipe.

To give you a quick overview, coating your shrimp is the most time-consuming part of this recipe. However, to be honest, it doesn’t take too long. Just be sure to dedicate some time and patience to this process.

This includes setting up three bowls. One with your dry mix of flour and garlic powder, the other with beaten egg whites, and the last with about a cup of finely shredded coconut (be sure that the coconut is unsweetened).

Once your shrimp is breaded, you’ll bake them in the oven for five to six minutes on each side or until light golden brown. In the meantime, you can work on the sauce, which includes adding 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 stovetop or in the microwave and is done in about 10 minutes.

Topped with roasted cashews, you’ll enjoy a bit of crunch, a whole lot of sweet and savory flavors, and mouthfuls of aromatic rice.

Your Dish, Your Rice

Don’t have jasmine rice on hand? You can try this recipe with Success® Basmati as well!