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