Coconut Shrimp over Rice with Mamalade-Mustard Sauce

• 2 bags Success Jasmine Rice or Success Basmati Rice
• non-stick cooking spray
• 1/2 cup flour
• 1/2 tsp. garlic powder
• 2 egg white
• 1 cup unsweetened coconut, finely shredded
• 1 lb. medium shrimp, peeled and deveined King Sooper's 1 lb For $7.99 thru 02/09
• 3/4 cup orange marmalade
• 3 Tbsp. honeymustard
• 1 tsp. rice wine vinegar
• 1/4 cup dry roasted cashews, chopped

1. Prepare rice according to package directions.
2. Preheat oven to 450F.
3. Coat baking sheet with nonstick cooking spray.
4. Mix flour and garlic powder together in shallow bowl.
5. Beat egg whites until foamy in second shallow bowl.
6. Place shredded coconut in third shallow bowl.
7. Butterfly shrimp and press into flour mixture to coat.
8. Shake off excess flour.
9. Dip shrimp into egg whites and then into coconut, pressing coconut onto shrimp.
10. Place shrimp on baking sheet.
11. Bake 5 to 6 minutes on each side or until light golden brown.
12. While shrimp is baking, stir marmalade, mustard and vinegar together in small saucepan.
13. Stir over medium heat until hot; keep warm.
14. To serve, pour sauce over hot rice and top with shrimp and cashews.

jasmine rice, cooking spray, flour, garlic powder, egg white, unsweetened coconut, shrimp, orange marmalade, rice wine vinegar, cashews

Taken from www.kraftrecipes.com/recipes/coconut-shrimp-over-rice-mamalade-mustard-sauce-183280.aspx (may not work)