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Coconut Shrimp with Mango Rice Pilaf

  • Prep Time: 25 minutes
  • Cook Time: 8-10 minutes
  • Servings: 4
  • Course: Main Dish

This island-inspired dinner features coconut-crusted shrimp alongside a fresh mango and herb-infused rice pilaf. Using packaged cooked brown rice is the secret to keeping the prep time short for this easy rice pilaf recipe.

Reynolds Kitchens® Tips

Reynolds Wrap Tip

Lining your pan with Reynolds Kitchens® Unbleached Parchment Paper makes clean up easy!


  • 1 pound fresh or frozen extra-large shrimp in shells, thawed
  • 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 pepper
  • 1 cooked brown rice
  • 1/2 cup chopped fresh mango
  • 1/3 cup sliced green onions
  • 2 tablespoons finely chopped fresh cilantro leaves
  • Reynolds Wrap® Non-Stick Foil


Step 1

Preheat oven to 450°F. Line a large baking sheet with Reynolds Wrap® Non-Stick Foil; set aside. Peel and devein shrimp, leaving tails intact. Rinse shrimp; pat dry with paper towels.

Step 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 leaving tail uncoated. Arrange shrimp in a single layer on the prepared baking sheet. Bake until shrimp are opaque and coating is lightly browned, 8 to 10 minutes.

Step 3

Meanwhile, heat rice according to package directions. Transfer to a bowl, stir in mango and green onions. Serve rice with shrimp; sprinkle with cilantro.

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