This gluten-free, dairy-free shrimp recipe from Delicious Living gets a functional food makeover courtesy of chef and retailer Bridget Reilly of The Bite Market.
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.