At the 2011 NPA MarketPlate Chef Demonstrations, chef and retailer Bridget Reilly of The Bite Market in Orange County, California, adapted a Delicious Living gluten-free coconut shrimp recipe to make it dairy-free, as well. Plus, she added two functional ingredients from Sabinsa, curcumin and cococin powder, to up the health ante.
Coconut Shrimp with Black Bean and Mango Salad
1 (15-oz) can salt free black beans, rinsed and drained (Eden Organics)
1 medium mango, peeled and diced
2 scallions, thinly sliced (white and light green parts)
3 tablespoons chopped fresh cilantro
3 tablespoons bottled, gluten-free poppy seed salad dressing (Follow Your Heart)
3/4 cup gluten free bread crumbs (Kinnikinnick panko style)
1/4 cup unsweetened, finely shredded coconut
1/4 teaspoon salt
1/4 teaspoon curcumin powder (Sabinsa)
1/4 teaspoon cococin powder (Sabinsa)
2 egg whites, beaten until frothy
20 cooked shrimp, peeled and deveined with tails on
1/2 cup cooking oil
Lime wedges for garnish
1. Mix together beans, mango, scallions, cilantro, and salad dressing; set aside.
2. In a small bowl, mix together bread crumbs, shredded coconut, salt, curcumin powder, and cococin powder. Put beaten egg whites in a separate small bowl. Dip each shrimp in egg white; then dredge in bread crumb mixture. Set aside on a plate.
3. Heat a large skillet over medium heat; add oil. Add shrimp to pan in a single layer. Cook each side for 1/2 to 2 minutes. Remove to a plate lined with paper towels.
4. Spoon salad onto serving plates: top with shrimp. Serve with lime wedges.