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Coconut Shrimp With Marmalade Sauce Over Rice

This is a sponsored post written by me on behalf Success® Rice.
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Now that our kids are getting older Matt and I are trying to incorporate more diverse dinner recipes in our weekly meal plan. Years of kid-friendly food has taken its toll on us and we’re over the macaroni and cheese and hot dogs that have dominated our dinners for a decade. Thankfully Success® Rice has provided me with the opportunity to add to my dinner menu repertoire by asking me to use Success® Basmati Rice to create and document a new recipe for my family.

 

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The kids are finally at great ages to start introducing them to more sophisticated dinner fare. They all love seafood so I’ve been on the hunt for some delicious new shrimp recipes to try. One main staple in most of the dinner dishes the kids love is rice. We’ve never tried Basmati Rice before but I’m always up for a culinary challenge.Success® Basmati Rice is the only boil-in-bag Basmati Rice available.It’s long and slender and elongates 3-4 times in length when cooked. It has a distinctive fragrance and fluffy texture. It’s pre-portioned, BPA-free boil-in-bag means no mess, no measuring involved and it delivers fully cooked rice in 10 minutes. Basically it’s the perfect side dish and definitely a pantry staple in my house. Check out the Success® Rice site for recipe ideas and inspiration.

 

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Ingredients:

1 lb jumbo shrimp, peeled and deveined

1/2 cup flour

1/2 tsp garlic powder 

2 egg whites

1 cup unsweetened shredded coconut

3/4 cup orange marmalade

3 T honey mustard

1 sweet pepper, diced

1/4 cup cashews

2 bags Success® Basmati Rice

 

Directions:

1. Mix flour and garlic powder together in shallow bowl.

2. Beat egg whites until foamy in second shallow bowl.

3. Place shredded coconut in third shallow bowl.

4. Butterfly shrimp and press into flour mixture to coat.

5. Shake off excess flour and dip into egg whites, then into coconut, pressing coconut onto shrimp.

6. Place shrimp and diced sweet pepper on baking sheet sprayed with non-stick cooking spray.

7. Bake at 450 degrees for 6 minutes per side, until light golden brown.

8. While shrimp is baking, stir marmalade and mustard together in small saucepan.

9. Stir over medium heat until hot; keep warm. 

10. To serve, mix diced sweet pepper with hot rice,  pour sauce over top and add shrimp and cashews.

 

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This dish was a huge hit in our house. The kids loved the coconut and they really loved the marmalade sauce. Matt and I were so excited to find another recipe to add to our menu plan- one without anything character shaped. Try swapping out your regular rice for one of the 4 amazing varieties in one of your favorite dinner dishes-Success® Whole Grain Brown Rice, Success® White Rice, and the globally-inspired aromatic varieties of Success® Rice, Jasmine or Basmati Rice. For recipe inspiration, lifestyle tips, and more, like and follow Success Rice on Facebook, Twitter, and Pinterest

 

This is a sponsored post written by me on behalf Success® Rice.

 

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