Coconut Shrimp over Rice with Marmalade-Mustard Sauce

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Simple yet delicious

Difficulty: Easy - for beginners
Serves: 4

Preparation time:
Cooking time:

Ingredients

2 bags Success Basmati Rice
1/2 cup flour
1/2 tsp garlic powder
2 egg whites
1 cup unsweetened coconut, finely shredded
1 lb medium shrimp, peeled, deveined
3/4 cup orange marmalade
3 Tbsp honey mustard
1 tsp rice wine vinegar

Method

Prepare rice according to package directions. Preheat oven to 450 degrees. Cover baking sheet with non stick foil. 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 in egg white 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.

Recipe from box of Sucess Basmati rice

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