Coconut Shrimp with Mango Rice Pilaf

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  • Makes: 4 servings
  • Serving Size: 4 or 5 shrimp with about 1/2 cup rice
  • Prep: 25 mins
  • Bake: 8 mins 450°F

Coconut Shrimp with Mango Rice Pilaf

Directions

  1. Thaw shrimp, if frozen. Preheat oven to 450 degrees F. Lightly coat a large baking sheet with cooking spray; set aside. Peel and devein shrimp, leaving tails intact, if desired. Rinse shrimp; pat dry with paper towels.
  2. Pour egg product into a shallow dish. In another shallow dish combine crushed crackers, coconut, ginger, and pepper. Dip shrimp into egg product, turning to coat. Dip into coconut mixture, pressing to coat (leave tail uncoated).
  3. Arrange shrimp on the prepared baking sheet. Bake for 8 to 10 minutes or until shrimp are opaque and coating is lightly browned.
  4. Meanwhile, for pilaf, heat rice according to package directions. Transfer to a serving bowl. Stir in mango and green onions. Serve shrimp with pilaf and sprinkle with cilantro.
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Nutrition Facts (Coconut Shrimp with Mango Rice Pilaf)

  • Per serving:
  • 303 kcal ,
  • 7 g fat
  • (2 g sat. fat ,
  • 129 mg chol. ,
  • 249 mg sodium ,
  • 36 g carb. ,
  • 3 g fiber ,
  • 4 g sugar ,
  • 23 g pro.
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