Coconut Shrimp with Mango Rice Pilaf

(as found on

1 lb. large fresh shrimp
Nonstick cooking spray
¼ cup refrigerated or frozen egg product, thawed, or 2 egg whites, lightly beaten
¾ cup finely crushed reduced-fat or reduced-sodium shredded wheat crackers
1/3 cup shredded coconut
¼ tsp McCormick’s Ginger, ground
¼ tsp McCormick Black Pepper, ground
1 8.8 oz package cooked brown rice
½ cup chopped fresh mango or chopped jarred mango, rinsed and drained
1/3 cup sliced green onions
2 T snipped fresh cilantro

Preheat oven to 450°F. Lightly coat a large baking sheet with cooking spray; set aside. Peel and devein shrimp, leaving tails intact. Rinse shrimp; pat dry with paper towels.

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 backing sheet.

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.

Makes 4 servings.