Crunchy gluten-free bread crumbs outshine the regular variety in this recipe. Use your favorite bottled, gluten-free dressing with a sweet overtone (such as Annie’s papaya–poppy seed dressing) for the salad. To save time, you can buy prepeeled raw shrimp, though it does cost more.
Recipe Preparation Time:
Recipe Cook Time:
Recipe Ingredient Details:
1 15-ounce can salt-free black beans (rinsed and drained)
1 medium mango (diced)
3 scallions (white and tender green parts) (thinly sliced)
3 tablespoons chopped fresh cilantro
3 tablespoons bottled, gluten-free poppy seed salad dressing (or similar)
3/4 cup gluten-free bread crumbs
1/2 cup unsweetened, finely shredded coconut
1/4 teaspoon salt
2 egg whites (beaten until frothy)
20 large raw shrimp (peeled and deveined)
2 tablespoons canola oil (divided)
Lime wedges (for garnish)
Mix together beans, mango, scallions, cilantro, and salad dressing. Set aside.
In a small bowl, mix together bread crumbs, coconut, and salt. 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.
Heat a large skillet over medium heat; add oil. Add shrimp to pan in a single layer. Cook 3 minutes. Turn shrimp and cook 2–3 minutes, until opaque in the centers. Remove to a plate
Spoon salad onto serving plates; top with shrimp. Serve with lime wedges.
Recipe Additional Notes:
PER SERVING: 381 cal, 11g fat (2g mono, 3g poly, 6g sat), 53mg chol, 19g protein, 52g carb, 17g fiber, 793mg sodium
Fri, 2011-04-29 14:12