Coconut Shrimp with Mango Rice Pilaf
Using packaged cooked brown rice is the secret to keeping this recipe's prep time short.
Prep Time:
25 mins
Total Time:
33 mins
Servings:
4 servings (4 or 5 shrimp with about 1/2 cup rice per serving)
Ingredients
-
1 pound fresh or frozen extra-large shrimp in shells
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Nonstick cooking spray
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1/4 cup refrigerated or frozen egg product, thawed, or 2 egg whites, lightly beaten
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3/4 cup finely crushed reduced-fat or reduced-sodium shredded wheat crackers
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1/3 cup shredded coconut
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1/4 teaspoon ground ginger
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1/4 teaspoon ground black pepper
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1 8.8-ounce package cooked brown rice
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1/2 cup chopped fresh mango or chopped jarred mango, rinsed and drained
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1/3 cup sliced green onions
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2 tablespoons snipped fresh cilantro
Directions
1.
Thaw shrimp, if frozen. Preheat oven to 450 degrees F. Lightly coat a large baking sheet with nonstick cooking spray; set aside. Peel and devein shrimp, leaving tails intact. Rinse shrimp; pat dry with paper towels.
2.
Place egg in a shallow dish. In another shallow dish, combine crushed crackers, coconut, ginger, and pepper. Dip shrimp into egg, turning to coat. Dip in coconut mixture, pressing to coat except leaving tail uncoated. Arrange shrimp in a single layer on the prepared baking sheet.
3.
Bake for 8 to 10 minutes or until shrimp are opaque and coating is lightly browned. Meanwhile, heat rice according to package directions. Transfer to a serving bowl. Stir in mango and green onions. Serve rice with shrimp; sprinkle with cilantro.
Nutrition information
Calories 303, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 129 mg, Sodium 249 mg, Carbohydrate 36 g, Fiber 3 g, Protein 23 g. Daily Values: Vitamin A 0%, Vitamin C 19%, Calcium 6%, Iron 19%. Exchanges: Starch 2.5, Lean Meat 2.5.
Percent Daily Values are based on a 2,000 calorie diet
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