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Thaw shrimp, if frozen. Preheat oven to 450°F. Lightly coat a large baking sheet with cooking spray; set aside. Peel and devein shrimp, leaving tails intact. Rinse shrimp; pat dry with paper towels.
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.
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.