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Baked Coconut Shrimp + Mango Rice Pilaf

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Mains, Seafood
Cuisine: American
Servings: 4 servings
Calories: 374kcal


  • 1 lb. fresh large shrimp peeled and deveined (leave tails intact if desired) (or Frozen shrimp, thawed)
  • 1 egg
  • ½ cup panko crumbs
  • ¼ cup shredded coconut
  • ¼ tsp red pepper flakes
  • ¼ tsp chili powder
  • 2 cups cooked rice jasmine or brown
  • ½ cup mango fresh (1 mango) or frozen(thawed)
  • 2 green onions sliced
  • 2 Tbsp snipped fresh cilantro
  • extra coconut flakes for garnish (if desired)


  • Preheat oven to 450F. Lightly coat a baking sheet with cooking spray, set aside.Rinse shrimp, use a paper towel to pat dry.
  • Line up two small bowls. Add egg and lightly beat in first bowl. In second bowl combine panko, coconut, red pepper flakes and chili powder. Mix thoroughly. Dip shrimp in bowl with egg, then dip in panko mixture, pressing lightly to coat.(leave tail uncoated). Lay shrimp on prepared baking sheet. Repeat process with remaining shrimp.
  • Bake shrimp for 8 to 10 min. until shrimp are opaque and panko crust is lightly browned.
  • Heat cooked rice. In a small bowl combine mango and green onion. Transfer rice to serving bowl/plate. Top with shrimp and mango/green onion mixture. Sprinkle with chopped cilantro.


** For a little extra coconut and crunch- use the remaining panko/coconut mixture. Heat a skillet over medium heat. Add remaining panko/coconut mixture and cook, stirring frequently, until mixture is toasted and golden brown. Sprinkle over shrimp mixture just before serving.


Serving: 1serving | Calories: 374kcal | Carbohydrates: 51.1g | Protein: 27.9g | Fat: 5.8g | Saturated Fat: 0.8g | Cholesterol: 218.8mg | Sodium: 210.9mg | Fiber: 1.1g | Sugar: 3.6g