Delicious Living
  • 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)

Gluten-free Coconut Shrimp with Black Bean and Mango Salad

Laurie Gauguin | Delicious Living
  • Prep Time: 24 mins
  • Cook Time: 16 mins
  • Total Time: 40 mins
  • Serves: 4 people
  • Calories per serving: 381

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.

  1. Mix together beans, mango, scallions, cilantro, and salad dressing. Set aside.
  2. 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.
  3. 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
  4. Spoon salad onto serving plates; top with shrimp. Serve with lime wedges.

PER SERVING: 381 cal, 11g fat (2g mono, 3g poly, 6g sat), 53mg chol, 19g protein, 52g carb, 17g fiber, 793mg sodium

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