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