Baked Coconut Shrimp + Mango Rice Pilaf

Print Recipe

5 from 1 vote

Baked Coconut Shrimp + Mango Rice Pilaf

Prep Time15

Cook Time10

Total Time25

Course: Mains, Seafood

Cuisine: American

Servings: servings

Calories: 374kcal

Author: Susan Randall

Ingredients

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 teaspoon red pepper flakes
¼ teaspoon chili powder
2 cups cooked rice jasmine or brown
½ cup mango fresh (1 mango) or frozen(thawed)
2 green onions sliced
2 tablespoon snipped fresh cilantro
extra coconut flakes for garnish (if desired)

Instructions

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.

Notes

** 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.

Nutrition