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ShareCoconut Shrimp with Mango Rice Pilaf
Nutrition Facts Per Serving:
- Servings Per Recipe: 4
- Calories: 303
- Protein(gm): 23
- Carbohydrate(gm): 36
- Fat, total(gm): 7
- Cholesterol(mg): 129
- Saturated fat(gm): 2
- Dietary Fiber, total(gm): 3
- Sugar, total(gm): 4
- Vitamin A(IU): 729
- Vitamin C(mg): 11
- Sodium(mg): 249
- Calcium(DV %): 61
- Iron(DV %): 3
- Starch(d.e): 3
- Lean Meat(d.e): 3
Diabetic Exchanges
- 1 pound fresh or frozen extra-large shrimp in shells
- Nonstick cooking spray
- 1/4 cup refrigerated or frozen egg product, thawed, or 2 egg whites, lightly beaten
- 3/4 cup finely crushed reduced-fat or reduced-sodium shredded wheat crackers
- 1/3 cup shredded coconut
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground black pepper
- 1 8.8 ounce package cooked brown rice
- 1/2 cup chopped fresh mango or chopped jarred mango, rinsed and drained
- 1/3 cup sliced green onions
- 2 tablespoons snipped fresh cilantro
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.
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